I've got a friend who lived a spell in Italy and described eating pasta where the squid ink was not just incorporated into the dough, but in the sauce itself. I'm pretty intrigued. Do I have any hope of finding its like around these parts?
The most important step of this dramatic squid ink pasta from F&W BNC Katie Button is toasting the noodles. This step gives the pasta a nutty flavor, but also helps it maintain the perfect al dente texture while cooking undisturbed like a paella.
Chickpea pasta can be a nice change from whole wheat—it has a mild flavor and higher fiber content. The gremolata topping (a chopped herb condiment made with lemon zest and parsley) truly makes the dish.