Squid Ink Fettuccine with Cream and Shiitake Mushrooms


Squid ink fettuccine

• 2 cups flour

• 1 cup water

• 3 tsp (15 ml) squid ink

Cream and Shiitake mushroom sauce

• ½ diced onion

• 12 oz. (350 g) rehydrated Shiitake mushrooms

• 1/4 lb (115 g) salted butter

• 500 ml 35% cooking cream

• Salt & ground pepper to taste

• 500 g black fettuccine


Squid ink fettuccine

When dough is still a bit clumpy, add one teaspoon of squid ink to the mix. Add another two teaspoons during the kneading process, sprinkling the dough with flour if needed to help the ink combine thoroughly.

Make sure you knead it longer than usual to ensure the squid ink is uniformly incorporated into the dough and to prevent getting a two-coloured pasta. Add dough to pasta roller machine and start rolling it into sheets. The end result should be uniformly black. Then pass pasta through the roller’s fettuccine cutter.

Cream and Shiitake mushroom sauce

Start boiling pasta. In a pan, sauté diced onions at high heat. Incorporate mushrooms and butter to the mix. When butter is half melted, pour in the cream and add salt to taste. Cook at medium heat for another five minutes until mixture comes to a boil, giving colour and thickness to the cream. As soon as the fettuccine are ready, transfer them to the pan and coat pasta with the sauce.