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.
d cook the fresh fettuccine pasta until just tender, about
ooking, dilute the packets of ink with 1-2 tablespoons of
ith salt.
Cook the pasta in boiling salted water according
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.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
Cover bowl, refrigerate to chill for one hour, and serve.
o serve, start heating the pasta water and place the half
Heat the oil over medium heat in a medium saucepan.
Add the tomatoes and heat until they burst.
Stir in all ingredients up to the cheese and let simmer, covered for 20-30 minutes.
Add the parmesan cheese and remove from heat. Let the cheese melt before serving.
Serving suggestion is to serve with chicken on angel hair pasta, with basil leaves.
Heat oil in 4-quart pot.
Add onion and garlic. Stir until onion softens.
Stir in next 5 ingredients.
Bring to a boil.
Add pasta.
Reduce heat to low. Simmer, uncovered, 8 to 10 minutes until pasta is tender.
Remove from heat.
Stir in vinegar.
If desired, garnish with pepper strips.
Good accompanied with corn bread.
Cook pasta according to package directions; rinse and drain. Place pasta in large bowl. Cut Roasted Fresh Tomatoes into chunks; add to pasta. Add bell pepper, Mozzarella, onion, salt and black pepper to pasta. Pour salad dressing over top; toss to combine. Garnish with fresh basil leaves, if desired. Makes 4 servings.
ustard, garlic, and 1 teaspoon black pepper together in a bowl