That cool looking black pasta is made from eggs, flour, a little salt
and ink from squid butts. You’ve probably seen squid ink pasta on menus
at your favorite trattorias, or sold in gourmet food stores. You may
have even seen it in an awesome cook book or a cooking blog, but you
will never have seen it prepared on the Today Show (hmmm, why is that?).
Like me, you have probably thought long and hard about squid ink and
making squid ink-infused fresh pasta. Before I attempted to make the
pasta, I committed 15 minutes to solid research finding answers to my
biggest concerns. These included: “Is this gonna stain my hands?” “What
about my kitchen countertops?” and, “What does it taste like?” Well,
fear not pasta lovers/enthusiasts/daredevils. The top 10 most important
concerns of squid ink pasta are addressed here. Enjoy.
