Twice I've cooked packaged dried squid ink pasta and have to say was not impressed . I have on occasion watched on TV the pasta being made a fuss over . I thought maybe a fresh squid ink pasta . Any thoughts on that? Thank you
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.