Black Squid Ink Pasta

Store dried black squid ink pasta in a cool, dry place in an airtight container for up to 1 year. Fresh pasta should be refrigerated and used within 2-3 days.

Don't overcook! Squid ink pasta is best when cooked al dente.

Its dramatic color makes it a perfect canvas for vibrant sauces and ingredients.

Rinse the pasta briefly after draining to prevent sticking, especially if not saucing immediately.

Seafood like shrimp, scallops, clams, and mussels

Garlic, chili flakes, and white wine sauces

Lemon zest and fresh parsley

Creamy sauces (use sparingly to let the ink shine)

Overcooking the pasta, which can lead to a mushy texture.

Using bland or pale sauces that don't complement the pasta's color and flavor.

Forgetting to salt the pasta water generously, which is crucial for flavoring the pasta itself.