Squid Ink Pasta


Serves: 4
Cooking Time: 30 mins
Prep Time: 40 - 60 mins
Level: Advanced
Cooking Type: Boil, Simmer
Ideal for this: ST900/SP1600
Functions: Induction – Pre-set cooking Temperature of 94 C, Gas Cooktop



  • 300g (2 cups) plain flour
  • eggs
  • 1½ Tablespoons extra-virgin olive oil
  • Salt
  • 1 Tablespoon squid ink (see note)
  • Parmesan Cheese (freshly shaved)
  • Pasta Machine

Rich Tomato Sauce:

  • 1 x 400g Roma tomato cans (process until smooth) (use the best you can)
  • 1/4 cup olive oil
  • 1 small brown onion, finely chopped (optional)
  • 1 cup white wine
  • 3 cloves garlic, crushed
  • 1 bouquet garni (see note)
  • Salt & Pepper to taste
  • 1 teaspoon brown sugar (if needed)


To make pasta:

  1. Use an electric mixer fitted with a dough hook. Combine flour, eggs, oil, squid ink and 3 tsp salt on low speed until mixture forms a dough. Knead on high until smooth and elastic. Shape dough into 4 discs, wrap in plastic wrap and refrigerate for 30 minutes to rest.
  2. Using rolling pin, roll out dough on a lightly floured surface to roughly a 15 cm x 24 cm rectangle, with the long edge facing you. Fold the right short edge two-thirds of the way to the left, then fold the left short edge over to meet the right. Rotate 90 degrees and roll out again to a 15 cm x 24 cm rectangle. Repeat folding and rolling process twice more. Cut dough into 4 strips and roll out each until 5 mm thick and 12 cm wide – nearly the width of your pasta machine.
  3. Set pasta machine at its widest setting – usually biggest number.
  4. Feed dough through, dusting with flour if necessary to prevent sticking. Continue to narrow settings, one notch at a time, until you reach the thinnest setting. Repeat with remaining dough, placing finished sheets on a large tray separating each layer with baking paper.
  5. Using your fettucine setting on pasta machine, feed finished sheets through, making fettucine.  If you do not have a fettucine setting, cut sheets into 5 mm-wide strips to make fettucine. Hang fettucine in a single layer over a tea towel-lined chair for 20 minutes or until starting to harden and dry. (If not cooking immediately, ensure uncooked pasta is dry before storing in an airtight container at room temperature for up to 1 week or freezing for up to 2 months.)
  6. Cook pasta in a large saucepan of boiling salted water for 4 minutes or until al dente. Drain.

To make the sauce:

  1. Heat oil in a large heavy-based saucepan over medium-low heat. Add onion (optional) and garlic. Cook for 4 minutes or until soft (don't allow to brown as this will give your sauce a bitter taste).
  2. If only using garlic, cook garlic until light pink in colour. Again, if garlic browns, it will give your sauce a bitter taste. Add wine. Add tomatoes, bouquet garni. Gently simmer sauce until it thickens – this takes around 5 – 10mins. Taste.
  3. Remove bouquet garni. If a little bitter, add sugar to taste. Adjust as required, seasoning sauce well. Serve with pasta and parmesan cheese.

Squid Ink Pasta


Squid Ink can be purchased at specialty delis and fishmongers

Use Roma tomatoes when making a rich tomato sauce. These tomatoes are sweeter and have more flavour. The ideal tomato puree to use for this sauce is a home-made tomato passata. These sauces use full bodied, ripe tomatoes which have a deep, rich flavour.

A bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.

Schweigen Tips/Suggestions:

Why not try frying a little prosciutto on a griddle and add to your pasta as a garnish. This will add a little crunch.

If you like your sauces a little spicy, add some fresh chilli to the onion and garlic mixture and fry off a little chorizo. This will add some crunch and spice to your dish.