Squid Ink Arrabbiata Pasta

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


  • 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.