Maynards Wine Blog

Recipe: Squid Ink Pasta

Inspired by our Seafood Pappardelle New Year’s Eve special?Next time you are making homemade pasta, take your culinary skills to the next level and impress your family and friends with delicious and healthy (squid ink is a superfood!) squid ink pasta! This salty and sweet pasta will have everyone asking for seconds!

Squid Ink Pasta
Yields 6 servings


•  3 cups all purpose flour
•  1 cup Sonoran white wheat
•  1 egg
•  6 egg yolks
•  ¼ cup milk
•  1 TBS olive oil
•  ½ TBS squid ink


  1. Start by mounding the flour on a clean surface. Make a well with an opening about 6 inches in diameter. Make sure all the walls around the opening are solid and about 1 inch wide. 
  2. Pour the egg yolks, egg, squid ink, oil and the milk into the well. Break up the eggs with your fingers and once they are broken apart, start swirling the eggs around in a circular motion, making sure to keep them within the well and not spilling over. The swirling will gradually pull the flour from the sides. It’s important that the flour isn’t mixed together too quickly, or the dough will be lumpy. Take your time. You will need to push the sides of the well in, little by little, to maintain the gradual mixing in of flour, but still keeping the eggs inside the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.
  3. When the dough begins to thicken, use a bench scraper to lift the flour up and over the dough that is starting to form. Cut in the flour with the scraper. At this point, with your hands, bring the shaggy dough together and form it into a ball. 
  4. Knead the dough a few times by pressing it in a forward motion with the heels of your hands, not folding it over on itself like you would do with bread. Re-shape the dough into a ball and repeat the kneading motion several times. The dough will be moist, but not sticky. Let it rest for a few minutes while you clean your work surface. 
  5. Dust the work surface with flour. Knead the dough in the same manner as before, pushing it forward with the heels of your hands, and re-shaping it into a ball. Keep kneading in this way until the dough becomes silky smooth. This process will take from 15 to 20 minutes. 
  6. Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes before rolling it through a pasta machine (or rolling out by hand). The dough can be made a day ahead, wrapped and refrigerated, but bring to room temperature before you continue