These noodles are made with squid ink, which gives them their distinctive black color. While cooking, they omit a slightly briny odor, like the sea, but as far as taste, they're just like regular noodles. They're more for that wow "black" factor than anything else.While I didn't make these, I can at least vouch for their tastiness. Although, it wouldn't be hard to make your own. All you need is 1 or 2 tablespoons of squid ink added to your regular semolina pasta recipe.
The brand I used is called "La Campofilone," which are surprisingly the best dried noodles I've had recently. They say that they only use semolina, and eggs (no water) to make their noodles, and then slow dry them at slightly higher than room temperature. I don't know much about noodle making, but apparently they do, because these dried noodles are the closest thing to fresh noodles that I've had short of the real ones.
5 comments:
i admit they are more exciting than normal pasta because of its colour but i do like this a lot more than normal pasta because it has a deeper, bordering on fishy but not quite flavour than the usual wheatiness of regular pasta.
great photo. it's made me crave some right now.
that's so odd! i've never heard of them before. If you wouldn't have said so, I would have figured it to be a B&W photo of spinach linguine.
Lance, these are so cool and delicious looking! We just made a squid stuffing video and should have saved the ink to try making a fresh pasta like this. Darn it!
Thanks for sharing this awesome pasta!
I'm debating what to make with my squid ink noodles tonight. May do shrimp, scallops, and/or mussels. One recipe I found suggested red and orange bell peppers and parsley. Hmmm.
Squid girl made me look up theses noodles...
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