I know any food that is black seems a bit unusual for American palates, but squid ink was something of a treat when I was growing up. My mom taught me how to clean whole squid when I was about 10 years old. She would drop a bag of squid on the kitchen counter and I’d just clean it by myself. I felt very grown up doing that.
Squid ink (sometimes sold as cuttlefish ink) is usually found in fish markets or Mediterranean/Italian/Spanish specialty shops. It has a bit of a briny, sea taste, not too salty and definitely not as deep as anchovies. It’s definitely something you should try if you haven’t yet.
This is my basic recipe for gluten-free pasta (minus the squid ink of course). You can flavor it with spinach, beet purée or simply a tiny bit of water if you’re not adding anything else. It’s versatile and can be made ahead and frozen. When I make pasta at home, I like the fettuccine shape, but you could also make it in sheets and use it for ravioli or lasagna.
Mix all the flour ingredients with the salt on your work surface. Make a well in the center that will hold all the wet ingredients. Gently crack the eggs, egg yolks and squid ink into it.
Start by whisking the eggs together in the center of the well. Gently start incorporating a little bit of the flour surrounding the eggs one bit at a time.
Continue incorporating the flour into the egg mixture until you have a saggy and wet dough. Knead the dough until it becomes smooth and elastic. Cover it with plastic wrap so it doesn’t dry out.
Cut the ball of dough into quarters and roll each piece through the Pasta Roller from the KitchenAid® Pasta Roller & Cutter Set attached to the power hub of the KitchenAid® Stand Mixer. Start with the widest setting. Gradually increase the setting until you reach your desired thickness. This Pasta Roller & Cutter Set lets me make homemade pasta so easily since the set comes with the Pasta Roller and two different Cutters. The Pasta Roller comes with 8 different settings for either the Spaghetti Cutter or the Fettuccine Cutter. It’s also a breeze to clean up!
Lay each rolled piece of pasta on your surface and cover it with plastic wrap while you work on the rest of the quarters. Once you’re done rolling out all the pieces, change out the Pasta Roller with the Fettuccine Cutter. Run the sheets of dough through the Fettuccine Cutter to make your noodles.
Fill a large pot with water and bring it to a boil.
Cook the mushrooms in the KitchenAid® Stainless Steel Skillet with a little bit of olive oil and some crushed garlic until they are tender and little bit caramelized. I used an assortment of wild mushrooms I found at the farmers market (lobster and chanterelles are some of my favorites).
While the mushrooms are cooking, add the pasta to the boiling salted water and cook until al dente, about 3 minutes. Drain the pasta and immediately toss it with the sautéed mushrooms. Serve and enjoy!
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Squid Ink Pasta with Mushrooms
Makes 4-6 servings
1 cup (140 g) superfine brown rice flour
1/3 cup (60 g) potato starch
2 teaspoons xanthan gum
1 teaspoon fine sea salt, plus more for mushrooms and pasta water
4 teaspoons squid ink
2 large eggs
4 large egg yolks
3 tablespoons olive oil
3 cloves garlic, minced
1 medium shallot, minced
1 pound assorted wild mushrooms (Morels, lobster, chanterelles)
3 sprigs of thyme
Combine the flours, xanthan gum, and salt in a bowl. Whisk them lightly to aerate. Mound the flour mixture on your work surface and make a well in the center that is about 3″ wide that will hold the wet ingredients.
Add the eggs, yolks, and squid ink to the well. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in a shaggy mass when about half of the flour is incorporated. At this time, you can start kneading the dough together to incorporate the rest of the flour.
Knead until the dough feels smooth with consistency similar to play dough, about 5 to 10 minutes. If the dough feels dry, spray with a little bit of water. If the dough feels too wet, sprinkle your surface with potato starch while kneading until it feels smooth. Shape the dough into a ball.
Cut the dough into quarters. Take a quarter and flatten it with your hands. Lightly dust it with potato starch if it feels like it might stick while rolling through the pasta roller. Cover the rest of the dough with plastic wrap so it doesn’t dry out.
Start with the widest setting of your Pasta Roller from the KitchenAid® Pasta Roller & Cutter Set attached to the power hub of the KitchenAid® Stand Mixer. Roll the dough through three times. Continue rolling through narrower settings until you get the thickness you like (I usually go to the third setting).
Lay the rolled strip of pasta on your work surface (dust surface with potato starch if necessary) and keep it covered with plastic wrap.
. Repeat with the remaining pieces of dough.
Cut the pasta using the Fettuccine Cutter. As the pasta comes out, roll between fingers and place on a work surface. At this point, you can freeze the pasta or cook it.
Fill a large pot with water and bring to a boil. In the meantime, start cooking the mushrooms. Heat a KitchenAid® Stainless Steel Skillet over medium high heat. Add the olive oil, garlic, shallots, mushrooms, and thyme. Cook, stirring occasionally, for about 5 minutes, until tender and a little browned. Season with salt and pepper.
When the pasta water comes to a boil, season with a generous amount of sea salt. Cook the pasta for about 3 minutes or until al dente. Drain through a colander and then add to the sauté pan with the mushrooms. Toss to coat with oil and mushrooms and serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*