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"Arrabiata" means angry, and this squid ink pasta packs a healthy punch of spice.

Squid Ink Arrabiata Pasta


  • For the pasta:

  • 3 eggs, beaten

  • 2 cups flour, plus more if needed

  • 1 1/2 tablespoons olive oil

  • 2 teaspoons squid ink

  • 3/4 teaspoon salt

  • For the sauce:

  • 3 tablespoons olive oil

  • 2 garlic cloves, finely sliced

  • 1 teaspoon crushed red pepper flakes

  • 1 can whole, peeled tomatoes, crushed

  • Salt to taste

  • Fresh parsley, for garnish

  • 1 fresh red chili, sliced


  1. In the bowl of a stand mixer, combine the eggs, flour, oil, salt and squid ink with a wooden spoon. Using the dough hook, knead dough for several minutes. Remove dough from bowl and form into a disc. Wrap in plastic wrap and let rest for 30 minutes.

  2. Heat olive oil in a large saute pan. Add garlic and cook until fragrant. Add tomatoes, pepper flakes and salt, and simmer for several minutes.

  3. After dough has rested, roll through a pasta machine, and cut into pasta size of your liking. Bring a large pot of water to a boil and cook pasta for 2 to 3 minutes.

  4. Serve pasta with sauce, topped with parsley and chili slices.

Squid Ink Arrabiata Pasta




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- Arrabbiata means angry, and it also happens to be the name of this dish. Why is the pasta angry? Let's find out. I'm gonna make a very basic squid ink pasta dough. Not the most ideal mixing utensil but it's okay. This is two cups of flour, these are three eggs. It's not the right ratio. You need to use your feelings to know the right amount. Okay, I'm gonna put one cup. Now you might say, "Frank, where's the precision?" And I'm just gonna say, "This isn't Germany. "This is Italy. "It's not precise, it's passionate." I'm gonna put in some ink of sepia. And now is where we're gonna get it to the right wet dry consistency, here we go. Ah, screw it, let's do it the old way. This is good for you people who don't have a mixer, by the way, fold it, fold it, flatten it. What do we have? We have something that's soft, that's dark. It seems to be pretty homogenous. Now what's gonna happen is we're gonna let this rest, and it's going to absorb more liquid. This is all wrapped up, and this is just gonna take a little rest, right here. And I'm gonna go take a nap. I was gonna take a nap and then I realized we have a sauce to make so that's what we're gonna do. Garlic, gotta peel it. So do your garlic as you see fit. Wanna mince it, you wanna use your press. There's something about a decent amount of olive oil in a dish like this that says old school Italian American red sauce joint to me. What do you know about beer making? It worked. They cook it anywhere between an hour and 90 minutes and along the way, they put hops at the beginning, they put it at the end because the hops at the end taste completely different than the hops they put at the beginning. What's your point, Frank? My point is, hot pepper at the end tastes different than hot pepper that's been cooked into the oil of the dish. So I think we should add hot pepper along the way. Tomatoes, be careful. Maybe take a little bit of water, the tomato out. Some salt, same thing as the pepper. Smash those tomatoes. Many ways to do this. So you can smash with a spoon, or you could use a pair of scissors, that seems to be a little bit safer in the splatter department. And let's make the pasta. Okay. That's pretty remarkable. Come up high with the flour so that it spreads out nicely. This is way too much to get through the machine, so I think, you wanna probably do four little guys. One of the most important things when making pasta dough and rolling it out is to take these bits that we're not using and re-cover them. Otherwise they'll form a skin and they'll be unusable. Okay, here we have a piece. Pretty badass. Flatten. Okay, nice and thin. Pasta machine. So they've got in settings over here, number one is what you start with. Okay, it made it through. You fold it in half. You go through number one again, you want to laminate strength into the dough. Do it again. Getting layers of strength. Now we're making it thinner. Beautiful, thin, nice dough. You can roll this up, you can use a knife, you can make it that way. Or. You got yourself a fettuccine attachment. Now is where you decide how long you want these to be. I think that that is certainly long enough for fettuccine, right, you wanna be able to get a good twirl. And that's it. Oh, okay. So that's like enough for one person. And that's what I'm gonna do right now. Boiling water. Gonna make it taste like the ocean. Put it in. Gonna cook in like one minute, maybe two. I'm gonna stir. Pasta's ready, no joke. Now, this is a little bit too much sauce because I'm cooking for myself, so here's what's gonna happen. I'm gonna save some of this sauce, it's a little too much for the amount of pasta I'm making. I say use half. Smells great, how does it taste? Garlicy, sweet, low end heat. Not knocking my head off, what does that mean? Means we can make it angrier. Parsley. A little parm. Mix it around. All right, plate. These hot peppers, throw them in. Okay, pasta. You coming, listen, no fork and knife, don't do that to me. Let's see how angry she is. I'm gonna eat the whole bowl. Arrabbiata cannot be made not spicy. Because there's no angry sauce that's sweet and delicious, no, it has to get into you, upset you. So you have to make it with hot peppers, otherwise you're making pomodoro, which of course means golden apple, which sounds like it's not spicy. Because it isn't.

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