Squid Ink Pasta with Crispy Prosciutto and Truffle Honey Recipe

Rating 5.0
| 1
This luxurious squid ink pasta recipe combines handmade squid ink pasta, creamy ricotta, crispy prosciutto and truffle honey. Enjoy this elevated dish for your next special occasion.
Utensils Dinner
Globe Italian
Driven by her love for cooking, Chef Romina catapulted herself into highly esteemed positions in the culinary industry. She has extensive experience working in fine-dining restaurants around Toronto, including seven years as head chef. In the past, she won cutthroat cooking competitions and even worked closely with the Master Chef Canada culinary team. Chef Romina has always been a passionate teacher of the culinary arts with a fondness for sharing her knowledge with aspiring chefs.


For the Squid Ink Pasta
250 g
00 flour, plus more if needed, see notes 1
egg yolks
2 1/2 tsp
squid ink
1/2 cup(s)
semolina flour, for dusting
For the Sauce
100 g
20 g
fresh truffle, chopped small, plus more for garnish or 15 ml truffle oil
2 tblsp
400 g
pinch of salt
Parmesan, for garnish

Directions 13 steps | 125 Minutes

Step 1

Measure and prep all ingredients.

Step 7661 Shot
Step 2

Prepare the squid ink pasta dough. Place the 00 flour on a clean work surface. Make a large hole in the middle. Add the eggs, yolks and squid ink to the hole.

Step 7662 Shot
Step 3

With a fork or your fingers, mix the eggs and ink until combined. Slowly work your flour in with the liquid. Mix until a dough forms. Continue to knead with your hands until an elastic, not sticky and smooth dough forms. This may take about 15-20 minutes depending on the temperature of your kitchen or the brand of flour that you are using. You may need to add more 00 flour as you go. (See notes 2.)  

Step 7663 Shot
Step 4

Form the dough into a smooth ball. Poke a shallow divot in the center of the ball. It should not break, crumble, or sink too much. It should spring back slightly and remain smooth. The dough is now ready. Wrap the dough loosely in plastic wrap and let it rest at room temperature for 30 minutes. 

Step 7664 Shot
Step 5

After 30 minutes, set up your pasta roller. Divide the dough into four small balls. Dust your work surface with semolina flour. Place one small dough ball on the flour. With a rolling pin, gently flatten the dough into a flat disk. 

Step 7665 Shot
Step 6

Run the disk through the widest setting of the pasta roller. Repeat this step three times. Next, take the flaps of both ends and bring them to the middle. Then fold lengthwise to form a rectangle. Reduce the width of the pasta roller by one notch. Roll the dough through this setting. Again fold the flaps, put the dough back into the machine and roll one more time on the same setting. 

Step 7666 Shot
Step 7

Fold again and reduce the thickness of the pasta roller by one notch, and continue reducing the number as you roll and fold 2-3 times. Roll until you have reached your desired thickness. Once you have achieved your desired thickness, place it on top on a floured baking sheet or pan, and flour the top as well. Repeat with remaining dough. (See notes 3.) 

Step 7667 Shot
Step 8

Once all your pasta is done, cut to the desired shape with a knife or pasta cutter. Pasta dough is super versatile so feel free to experiment with shapes and sizes. Once you have cut your desired shapes, generously flour on, and in between the shapes until you are ready to cook. (See notes 4.)

Step 7668 Shot
Step 9

Bring a large pot of water to a rolling boil. Once boiling, add 1 tbsp salt and add the pasta in batches. Cook for 3-4 minutes. Drain and lay the cooked pasta on an oiled baking sheet until all pasta is cooked. 

Step 7669 Shot
Step 10

Prepare the sauce. Slice the prosciutto into lardons or bite sized pieces. Add the sliced prosciutto to a cold pan and put on med-low heat to render the fat and become crispy. Set the crispy prosciutto aside.

Step 7670 Shot
Step 11

In a small pot over low heat, add the honey and fresh truffle. Heat up for 5 minutes. If using truffle oil, do not heat the honey and truffle oil. Place it in a bowl and mix to combine.

Step 7671 Shot
Step 12

In the bowl of a food processor, add the ricotta and salt. Process until smooth. Toss cooked pasta with the ricotta. Top with truffle honey and crispy prosciutto. If using truffle oil, toss pasta with it before you add other ingredients.

Step 7672 Shot
Step 13

Garnish with shaved truffle, Parmesan or your desired garnish. Serve and enjoy!

Step 7673 Shot


  1. It is important to use 00 flour.
  2. If you have a stand mixer, you can do this step in the stand mixer with a dough hook attachment.
  3. Note at any point of this process no two sheets of pasta should touch without flour as they will stick. 
  4. If you don’t have a machine, you have to repeat the exact process of rolling, folding and flattening but with a rolling pin and some elbow grease. Note each time you roll has to be slightly thinner than the previous roll.

Nutrition Per Serving
View All
21.4 g
40.4 g
80.5 g


Leave a review or join the conversation.

Please Log In to leave a comment
Ten A.


15 Mar 2023

Perfect for all occasions. A must-try recipe of Squid Ink Pasta with Crispy Prosciutto and Truffle Honey. An elevated way to cook this dish.

Reply to this comment