Homemade Squid Ink Pasta

Make the pasta:

1. On a clean surface, mound the flour and make a well in the center.
2. Crack in the eggs and add squid ink, salt, and olive oil into the well.
3. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
4. Knead the dough for 8–10 minutes until smooth and elastic. Ensure the squid ink is fresh and well-mixed into the dough for a uniform black color.
5. Wrap in plastic and let rest for 30 minutes at room temperature.
6. Roll out the dough using a pasta machine or by hand to your desired thickness, then cut into fettuccine or tagliatelle.

Make the sauce:

1. Heat olive oil in a large skillet over medium heat.
2. Add nduja and garlic, cooking until fragrant and slightly melted, about 2–3 minutes.
3. Add red pepper flakes and shrimp, cooking until shrimp start to turn pink, about 2 minutes. Don’t overcook shrimp — they cook very quickly in the sauce.
4. Add cherry tomatoes and cook until softened, about 3–4 minutes.
5. Deglaze with white wine and simmer for 1–2 minutes.
6. Add stock, season with salt and pepper, and simmer until slightly reduced, 3–4 minutes.

Combine:

1. Cook pasta in salted boiling water for 2–3 minutes or until al dente.
2. Reserve 1 cup pasta water, drain pasta, and add it to the sauce.
3. Toss to coat, adding reserved pasta water as needed for a silky finish. Toss pasta quickly in the sauce to absorb flavors and keep it glossy.
4. Garnish with parsley and optional Pecorino Romano before serving.
5. Serve immediately for the best visual impact; the dark pasta contrasts beautifully with the red tomatoes and shrimp. However, can be made ahead: pasta dough can rest overnight, sauce can be prepped and reheated