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Издатель May 25, 2026

Homemade Squid Ink Pasta with Shrimp, Nduja, and Tomato

Ingredients

For the pasta (serves 10):
5 cups all-purpose or semolina flour
10 large eggs
3 tsp squid ink
1 tsp salt
2 tbsp olive oil
For the sauce:
4 tbsp olive oil
8 oz nduja (spicy spreadable sausage)
5 cloves garlic, thinly sliced
1 tsp crushed red pepper flakes
2 lbs shrimp, peeled and deveined
2 cups cherry tomatoes, halved
½ cup dry white wine
1 cup seafood or chicken stock
Salt and black pepper to taste
¼ cup fresh parsley, chopped
Grated Pecorino Romano (optional, for serving)

Instructions

Make the pasta:
1. On a clean surface, mound the flour and make a well in the center.
2. Crack in the eggs and add squid ink, salt, and olive oil into the well.
3. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
4. Knead the dough for 8–10 minutes until smooth and elastic.
5. Wrap in plastic and let rest for 30 minutes at room temperature.
6. Roll out the dough using a pasta machine or by hand to your desired thickness, then cut into fettuccine or tagliatelle.

Make the sauce:
1. Heat olive oil in a large skillet over medium heat.
2. Cook shrimp first, season with salt, then remove and set aside until the end.
3. Add nduja and garlic, cooking until fragrant and slightly melted, about 2–3 minutes.
4. Add red pepper flakes.
5. Add cherry tomatoes and cook until softened, about 3–4 minutes.
6. Deglaze with white wine and simmer for 1–2 minutes.
7. Add stock, season with salt and pepper, and simmer until slightly reduced, about 3–4 minutes.

Combine:
8. Cook pasta in salted boiling water for 2–3 minutes or until al dente.
9. Reserve 1 cup pasta water, drain pasta, and add it to the sauce.
10. Toss to coat, adding reserved pasta water as needed for a silky finish.
11. Add shrimp and garnish with parsley and optional Pecorino Romano before serving.