Low Sodium Squid Ink Pasta
Dive into the depths of flavor with this Low Sodium Squid Ink Pasta, a strikingly beautiful and health-conscious recipe that balances gourmet elegance with simplicity. Made from scratch, this homemade pasta incorporates the briny allure of squid ink, giving it a dramatic black hue and a subtle oceanic flavor without relying on added salt. The pasta thrives from a vibrant yet minimalist sauce—unsalted butter, garlic, and a touch of red chili flakes (optional)—enhanced by fresh parsley, bright lemon zest, and freshly ground black pepper. Perfect for a dinner party centerpiece or an indulgent weeknight meal, this low sodium recipe is ideal for those looking to enjoy restaurant-quality pasta while maintaining heart-healthy eating habits. Make it your own by pairing it with a crisp salad or a splash of white wine for a truly unforgettable dining experience.
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Ingredients
- 300 grams All-purpose flour
- 2 tablespoons Squid ink
- 3 units Large eggs
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 units Garlic cloves, minced
- 0.5 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 0.25 teaspoon Freshly ground black pepper
- 120 milliliters Reserved pasta water
Directions
Step 1
Place the flour on a clean surface or in a large mixing bowl. Make a well in the center and crack in the eggs.
Step 2
Add squid ink and olive oil into the well. Use a fork to whisk the eggs, squid ink, and olive oil, gradually incorporating the flour from the edges of the well.
Step 3
Once the mixture forms a shaggy dough, knead it by hand for 8-10 minutes until smooth and elastic. If the dough is sticky, add a small amount of flour; if it is too dry, add a teaspoon of water.
Step 4
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Step 5
After resting, divide the dough into four portions. Use a pasta machine or rolling pin to roll each portion into thin sheets. Dust with flour to prevent sticking.
Step 6
Cut the sheets into your desired pasta shape (e.g., fettuccine or tagliatelle) and set aside on a floured surface.
Step 7
Bring a large pot of water to a boil. Since this is a low sodium recipe, do not add salt to the water. Cook the pasta for 2-4 minutes, until al dente. Reserve 120ml of pasta water before draining.
Step 8
In a large skillet, melt unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. If desired, add red chili flakes for a bit of heat.
Step 9
Add the reserved pasta water to the skillet, stirring to combine. Toss the cooked pasta in the skillet, ensuring it is well coated in the sauce.
Step 10
Stir in fresh parsley, lemon zest, and freshly ground black pepper for additional flavor.
Step 11
Serve immediately, garnished with an extra sprinkle of parsley if desired. Enjoy your low sodium squid ink pasta!
Nutrition Facts
| Serving size | (659.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1675.7 |
| Total Fat 56.2g | 0% |
| Saturated Fat 21.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 620mg | 0% |
| Sodium 227.2mg | 0% |
| Total Carbohydrate 238.9g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 0.8g | |
| Protein 53.5g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 167.8mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 653.0mg | 0% |
Source of Calories