The striking ebony color and slightly briny flavor of our Cuttlefish (Squid) Ink works wonders in pasta paired with seafood. In this recipe, mint and chiles add a burst of freshness and heat to a simple white wine garlic sauce, dressing the tender homemade pasta in a coating of unique, enticing flavors.

Prep time: 5 min

Cook time: 70 min

Total time: 75 min

Handmade Squid Ink Fettucine with Crab, Mint and Chile
Copyright Recipe © 2015 Woodland Foods


Makes 2 entree or 4 appetizer portions

  • 2 Large Eggs

  • 1 1/2 Teaspoons Cuttlefish (Squid) Ink

  • 1 Cup All-Purpose Flour, plus more for tossing

  • 2 Tablespoons Extra Virgin Olive Oil

  • 1 Clove Garlic, minced

  • 1/2 Small Red Chile, seeded and finely chopped

  • 1/4 Cup White Wine

  • 2 Ounces Crabmeat, picked over and rinsed

  • 2 Tablespoons Fresh Mint, chopped

  • Kosher Sea Salt Flakes

  • Lemon Wedges


  1. Beat together Cuttlefish (Squid) Ink and eggs in small bowl until well combined.

  2. Pour flour into large mound on work surface. Scoop shallow hole in center of flour, then pour egg-ink mixture into hollow. Stir eggs in circular motion, incorporating small portions of flour as you go, until dough forms.

  3. Knead well until dough is smooth, about 10 minutes, adding sprinkle of flour if too wet or a few drops of water if too dry.

  4. Let dough rest 30 minutes at room temperature. If resting longer, wrap in plastic wrap and place in refrigerator.

  5. Roll out thin sheet of dough using rolling pin or pasta machine. Fold sheet into flat roll and cut into fettucine ribbons. Toss lightly with flour to prevent sticking, and set aside.

  6. Heat olive oil in large skillet over medium heat. Add garlic and chile, and cook for 1 minute, then increase heat to medium-high and add wine. Simmer for 1 minute, whisking constantly. Remove from heat, and stir in crab meat, mint and salt to taste.

  7. Bring 1 gallon salted water to a boil, and add pasta. Cook to desired tenderness, about 3 to 5 minutes. Strain and toss with crab mixture in pan to coat.

  8. Divide between two serving bowls, and serve immediately with lemon wedges.