Go Back

Pasta al Nero con Polpo (Black Ink Pasta with Octopus)

Print Recipe
For this adaptation, we’ve taken the classic pasta al nero di seppia and added polpo (octopus) — grilled for tenderness and flavor — to deepen the connection to the sea. Instead of using dried pasta, we prepare fresh black pasta by kneading squid ink directly into the dough, a technique that Renaissance cooks would have understood intuitively.
The sauce is simple but layered: garlic and onion gently softened in olive oil, followed by anchovies (a common umami source in period cooking), white wine, and a finishing swirl of black ink. Parboiled and pan-seared baby octopus completes the plate, adding chewy richness and visual appeal. The result is a meal fit for a Venetian noble, as hauntingly beautiful as the Grand Canal at dusk.
Prep Time 25 minutes
Cook Time 35 minutes

Ingredients

For the Black Ink Pasta Dough:

  • 1 cup 125g Italian 00 flour or all-purpose flour
  • 1 large egg
  • 1 tbsp squid or cuttlefish ink
  • 1/2 tbsp olive oil
  • Pinch of salt
  • For the Sauce:
  • 2 tbsp olive oil
  • 2 garlic cloves finely minced
  • 1 small yellow onion finely chopped
  • 2 anchovy fillets chopped
  • 1 tbsp squid ink
  • 1/4 cup dry white wine
  • Salt and freshly ground black pepper to taste

For the Octopus:

  • 6 –8 baby octopus about 200–250g total
  • Salted water for parboiling
  • 1 tbsp olive oil for pan-searing
  • Chopped fresh parsley for garnish

Instructions

Make the Black Ink Pasta Dough:

  • On a clean surface, mound the flour and create a well in the center.
  • Add the egg, squid ink, olive oil, and salt into the well. Slowly whisk with a fork, gradually incorporating the flour from the sides.
  • Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
  • Roll out with a pasta machine or by hand into thin sheets. Cut into linguine or tagliatelle.

Prepare the Octopus:

  • Bring a pot of salted water to a boil. Parboil baby octopus for 8 minutes. Drain and pat dry.
  • Heat olive oil in a skillet. Sear octopus over high heat for 2–3 minutes until lightly charred and fragrant. Set aside.

Prepare the Sauce:

  • In a large skillet, heat olive oil over medium heat.
  • Add garlic and onion. Cook gently until translucent.
  • Stir in chopped anchovies until melted into the oil.
  • Deglaze with white wine. Let reduce by half.
  • Add squid ink and stir to combine. Season with salt and pepper.

Cook the Pasta:

  • Boil water and salt generously. Cook pasta for 2–3 minutes until al dente. Reserve a splash of pasta water.
  • Toss cooked pasta in the sauce with a touch of pasta water to emulsify.

Plate:

  • Twirl pasta into shallow bowls. Top with grilled octopus, fresh parsley, and a drizzle of olive oil.

Video

Notes

  • Ink Substitute: If fresh squid ink is unavailable, jarred ink from Italian groceries or seafood markets works just fine.
 
  • Tender Octopus: Parboiling is key for tenderness before searing for color and flavor.
 
  • No Cream Needed: This is a seafood-forward dish best enjoyed without cheese or cream, as was traditional.