Squid Ink Pasta with Crab and Chilli

Homemade black pasta dough served with a fresh sauce of crab, garlic, chilli, ginger, and white wine.

Dinner Homemade Italian Seafood Pasta Crab

Estimated Nutrition

Calories

456.1

kcal / serving

1824.5 kcal total

Carbs

49g

per serving

195.8 g total

Fat

15.6g

per serving

62.4 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolks

Free-range

piece

Eggs

Free-range, whole

GrainsCereals

250

00 Flour

Liquids

White Wine

NutsSeeds

clove

Garlic

Finely chopped

tbsp

Flat leaf Parsley

Chopped

tbsp

Basil

Fresh, chopped

to taste

Salt

to taste

Black Pepper

Freshly ground

OilsFats

Olive Oil

Other

sachet

Squid Ink

Seafood

200

White Crab Meat

Vegetables

piece

Spring Onions

Finely sliced

piece

Red Chilli

Seeds removed, finely chopped

Ginger

Fresh, finely chopped

Method

Whisk the egg yolks, whole eggs, and squid ink in a bowl.

Add the liquid to flour in a food processor until a dough forms.

Knead the dough gently, wrap in cling film, and chill for 30 minutes.

Roll dough through a pasta machine to the thinnest setting and cut into shapes.

Fry garlic, spring onions, chilli, and ginger in olive oil without browning.

Add crab and white wine, سپس simmer until liquid reduces by half.

Boil pasta in salted water for 1-2 minutes, drain, and mix with crab.

Serve in bowls topped with parsley and basil.