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

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.
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Prep Time 25 minutes
Cook Time 35 minutes

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IngredientsMethodVideoNotes

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:

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

Prepare the Octopus:

  1. Bring a pot of salted water to a boil. Parboil baby octopus for 8 minutes. Drain and pat dry.
  2. 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:

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

Cook the Pasta:

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

Plate:

  1. 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.