For the pasta:
Blend the flour and squid ink in a food processor
eep cold.
For the Squid ink coconut milk:
Zest and
ater to a boil. Add pasta and cook for 8 to
Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoon salt. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and cook until softened about 3 minutes.
Add mussels, pepper and white wine. Cover and cook until mussels have just opened, about 2 minutes. Add tomato sauce and bring to boil. Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute. Drain well and toss into pan with mussel mixture. Add mint leaves, toss pasta to coat and serve.
ine vinegar, miso paste, honey, squid ink, soy sauce, 2 cloves grated
Note: to use the squid ink, the calamari has to be
Set water to boil for the pasta.
Mix everything other than paster into a bowl.
When the water is boiling add the pasta.
When the pasta is nearly done, heat up a fry pan, put the sauce mix in when it's hot and then add the calimari, frying for aprox 1 minute (or until cooked).
Mix the sauce through the pasta and serve.
Add white wine and squid; cook until squid is tender, 15 to
In a large pot of boiling salted water with 1 teaspoon olive oil, cook pasta until just tender, 3 to 4 minutes, or according to package directions.
Drain pasta and place in an attractive serving dish.
Cover with foil and keep warm.
In same pan, heat remaining 1/4 cup oil and butter over medium-high heat until butter is melted.
Add garlic and cook until fragrant, 10 to 15 seconds.
Stir in calamari and cook 1 minute.
Pour over pasta; toss to combine.
Sprinkle cheese over top and serve.
and cook the fresh fettuccine pasta until just tender, about 3
ooking, dilute the packets of ink with 1-2 tablespoons of
ith salt.
Cook the pasta in boiling salted water according
Cut the squid pouch into 1/2\" slices,
side.
Cook and drain pasta as directed on package. Rinse
Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
gain.
Make the spice recipe as listed above. Store in
Basic Pasta Recipe: Start with the flour - measure
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
apid boil.
Drain off black-eyed peas, or if frozen
Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
Serve topped with olive oil and Parmesan cheese.