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Wide skillet on a gas stove with squid ink pasta being tossed in a garlic–white wine sauce.

Squid Ink Tagliolini with Garlic, White Wine & Lemon Butter Sauce

Fresh squid ink tagliolini brings a subtle briny flavor and striking black color that pairs beautifully with a light garlic, white wine, and lemon butter sauce. The glossy strands cling perfectly to tender seafood for an elegant, restaurant-quality meal at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian (Coastal / Seafood)
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Fresh Squid Ink Pasta:
  • 2 cups 250 g all-purpose flour
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 –2 tbsp squid ink start with 1 tbsp and adjust for color
  • Water as needed 1–2 tsp at a time if dough feels dry
  • Pinch of salt
For the Sauce:
  • 2 tbsp extra-virgin olive oil like Rio Vista Olives
  • 2 cloves garlic thinly sliced
  • ⅓ cup dry white wine
  • 1 tbsp unsalted butter cold
  • ½ lemon zest and juice
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste
Optional Seafood Add-ins (choose one or mix):
  • ½ lb 225 g shrimp, peeled and deveined
  • ½ lb 225 g scallops, patted dry
  • ½ cup fresh crab meat
To Finish:
  • Extra chopped parsley or basil
  • Extra drizzle of olive oil for gloss
  • Reserved pasta water ½ cup

Method
 

Make the Dough
  1. In a large bowl, whisk eggs, olive oil, and squid ink until smooth.
  2. Gradually mix in flour and salt until a shaggy dough forms.
  3. Knead on a floured surface for 8–10 minutes until smooth and elastic.
  4. Wrap in plastic and rest for 30 minutes at room temperature.
Roll and Cut the Tagliolini
  1. Divide dough into smaller pieces.
  2. Using a pasta roller, start at the widest setting and roll gradually thinner.
  3. Lightly flour and fold once or twice early for silkier sheets.
  4. Roll to medium-thin and cut into narrow ribbons (tagliolini).
  5. Lightly dust with flour and air-dry for 10–15 minutes.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil (salt it like the sea).
  2. Add the pasta and cook for 4–5 minutes until al dente.
  3. Ladle out ½ cup of pasta water before draining.
  4. Do not rinse; transfer pasta straight to the sauce pan.
Build the Sauce
  1. Warm olive oil in a large skillet over medium heat.
  2. Add garlic and cook 1–2 minutes until fragrant and lightly golden.
  3. Pour in white wine and let it bubble for 2 minutes until reduced.
  4. (If adding seafood) add shrimp or scallops now—cook 2–3 minutes until opaque.
Combine and Emulsify
  1. Add cooked pasta directly to the skillet.
  2. Toss with reserved pasta water, a bit at a time.
  3. Remove from heat and whisk in cold butter until the sauce turns silky and glossy.
  4. Add lemon zest, juice, parsley, and season to taste.
Serve
  1. Plate immediately while hot and glossy.
  2. Finish with a drizzle of olive oil, extra herbs, and fresh lemon zest.
  3. Serve with chilled Verdicchio or Pinot Gris for the perfect pairing.

Notes

  • Fresh squid ink gives better flavor and color than dried versions.
  • Salt water generously—this enhances the pasta’s natural brininess.
  • Do not overcook seafood; shrimp and scallops should just turn opaque.
  • Always emulsify sauce gently—heat too high can split the butter.
  • Store leftovers in an airtight container for up to 2 days and reheat gently in a pan with a splash of water or olive oil.