Tonnarelli with Squid Ink

TONNARELLI AL NERO DI SEPPIA

Celebrate the unique flavors of the sea with Tonnarelli al Nero di Seppia (Tonnarelli with Squid Ink). To make this pasta, fresh black squid ink is mixed with the durum wheat semolina and water, turning it into a gorgeous, dark hue and infusing it with a light salinity that pairs perfectly with shellfish.

Best served with a spicy fish sauce. Also wonderful with simply olive oil, garlic and chopped parsley. For a decadent dish, top the pasta with some grated caciocavallo.

Region: Abruzzo 17.6 oz/ 500grams Rustichella d'Abruzz

Rustichella d'Abruzzo

INGREDIENTS

durum wheat semolina, 1% cuttlefish ink, water

Here is a popular recipe using tonnarelli pasta-plain or squid ink

Tonnarelli Cacio e Pepe
Adapted from recipe kitchen at La Fiaschetteria Beltramme

Ingredients
(4 people)

1 bag Tonnarelli
¾ cup grated Pecorino Romano cheese plus more for dusting
1 ½ teaspoons black pepper, plus more for garnish

Preparation

1. Bring a pot of salted water to a boil and add the Tonnarelli.
2. Meanwhile, gently heat a large fry pan with sides high enough to be able to toss the pasta in.
3. When the Tonnarelli are ready , drain, reserving about 1 cup of the water, and add both the pasta and then the water to the pan, quickly followed by the Pecorino Romano. Add 1 tsp black pepper.
4. Gently toss over a medium flame until it is all combined and the cheese has become creamy. Sprinkle in another ½ teaspoon of pepper.
5. To serve, dust each plate with more Romano cheese and pepper, top with a serving of Tonnarelli, and dust Cacio and pepper again on top. Serve piping hot. You’ve just become a real Roman.