Spooky black pasta worms with tomato sauce recipe

Ingredients 

Pasta dough

  • 400g (3 ¼ cups) strong white flour
  • 200ml (6.75 fl oz) water
  • 4 tsp squid ink
  • 2 tsp olive oil
  • Pinch of salt

Tomato sauce

  • 1 onion, diced
  • 4 cloves of garlic, crushed
  • 800g (4 cups) chopped tomatoes
  • 1 tsp dried oregano
  • 2 tsp sugar
  • 8 fresh basil leaves
  • 2 tbsp olive oil

Garnish

  • Feta cheese
  • Black olives

1. Make pasta dough

  • Put the flour, water, squid ink, olive oil and salt in a blender and blitz until a black dough has formed.
  • Turn the dough out into a large mixing bowl and knead for 5 minutes until it's smooth and the black colour is even. Squid ink can be really messy – the colour will likely rub off onto your hands!
  • Turn the dough out onto a plastic chopping board and roll it into a flat rectangle.
  • Wrap in cling film and leave to rest for 30 minutes, whilst you make the sauce.

2. Make tomato sauce

  • Ask a grown-up to sweat the diced onion over a low heat with the olive oil and a pinch of salt for 10 minutes, until the onion is soft and translucent.
  • Add the crushed garlic and, after 1–2 minutes, add the chopped tomatoes, oregano and sugar.
  • Continue to cook for 20–30 minutes. Add a splash of water if the sauce needs to be loosened.
  • Season to taste and finish with fresh basil leaves stirred through the sauce.

3. Roll and cook the pasta worms

  • Dust your baking tray generously with flour.
  • To make the worms, cut off long thin strips of the dough lengthways. Take the first strip of pasta and cover the rest with a light kitchen cloth.
  • With your hands, roll the strip of pasta to create a long, black pasta worm. Repeat with all the strips and place them carefully on the floured tray as you go.
  • Ask your adult to bring a large pot of salted water to the boil. Then, add the pasta worms to the pot and cook for 5–6 minutes, until the pasta is cooked through.
  • Whilst the pasta is cooking, reheat the tomato sauce.
  • When the pasta is ready, drain it in a colander and drizzle with olive oil to stop it sticking together. Serve up with the tomato sauce and top with feta and olive eyes.

This recipe is featured in Calvin & Kaison's Krazy Cookbook

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