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1 Secret Ingredient for Better Pasta?

Hi all!

Squid ink is reputed to add rich taste and beautiful color to pasta, risotto, and paella. I've wanted to try it, but I don't want to have to purchase a large container of it. These are the recipes I've dreamed about trying:

*Homemade squid ink pasta:* http://www.abeautifulmess.com/2014/01...

*Risotto Nero with asparagus:* http://www.mrdelicious.ph/risotto-ner...

*Black Paella with squid and shrimp:* http://www.bonappetempt.com/2013/05/b...

Through bulk purchasing, I can send you a recipe's worth of squid ink (4-6 servings) for $12, door to door (domestic U.S. only), which is cheaper than online direct. Larger orders possible, too, at a greater discount.

If this is something you're seriously interested in, please send me a message for payment link. Thanks - be well!

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  1. Or you could order 4 small servings from Amazon for only $2.75, instead of from some internet stranger. They have larger portions as well.


    1. Great point! That's half the portion I'm offering, though, with $7.99 shipping tacked on. Altogether, you'll pay more there.

      4 Replies
      1. re: LiveCurious

        But you'll be dealing with a reputable company, which is more valuable to me than the $3.00 I may save dealing with an internet stranger.

        1. re: NonnieMuss

          You are completely right - thank you for taking the time to tell me that. Nobody wants to buy squid ink from an internet stranger (and no sarcasm intended here!).

          But-- would you buy a surprise gourmet ingredient (e.g. squid ink) for $12/month? If you're like me, you're more likely to try new and exotic recipes when the ingredients are already on your shelf.

          1. re: LiveCurious

            It's not a particularly new ingredient as it's quite traditional in pasta, risotto and some sauces. I didn't think it was hard to buy from local stores or fish shops and a little goes a long way.

            In fact it's one of those ingredients were less is more. It's quite easy to over do the amount, it should be subtle rather than in your face. It adds an interesting taste but a taste that some find overpowering and don't like.

            And finally I don't think it makes better pasta, it simply makes a different type of pasta.

            1. re: LiveCurious

              I think I'd be even less likely to buy a 'surprise' ingredient from some anonymous internet merchant who lies about what they do than I would be to buy $12 worth of squid ink from the same random shady stranger.

              ETA: also, you don't have any contact info up. How is anyone gonna contact you to buy their squid ink/gourmet surprise?

        2. Squid Ink does not make "Better Pasta" it makes Squid Ink Pasta.
          So your Title is misleading to start with.
          Then you go on to pretend that you have never tried it and just want to make a bulk purchase for some reason and need folks to go in on with you.
          This is exactly the kind of deceptive sales and exploitation of this site that everyone is concerned about.
          I expect that the other people on this Site can see through this disingenuous Sales Pitch.

          1. The #1 "secret ingredient" for better pasta is some reserved pasta-cooking water.

            But that won't make anyone any money.

            11 Replies
            1. re: pedalfaster

              I am going to try canning and selling pasta water. I will make a fortune.

                1. re: pedalfaster

                  You know people would buy it if I gave it a fancy name.

                  1. re: jpc8015

                    No No. Not canned. Must be in an artisanal 4oz mason jar labeled Pasta Sauca Blasta.

                    If you can have pasta rocks, why not?

                    1. re: Bkeats

                      with hand harvested organic pink himalayan salt

                2. re: jpc8015

                  You can sell it right here on Chowhound!
                  Now just think of some subterfuge to hide the fact that you are a for profit Pasta Water seller and........

                  1. re: chefj

                    What about 'Artisan Freeze Dried Gourmet Pasta Water'?
                    If anyone is interested I know where you can get a copy of "How to Make a Million Making Imitation Squid Ink For Dummies".

                  2. re: jpc8015

                    I just sautéed some broccoli rabe sausage, pulled it from the pan, added garlic and red pepper flakes, cooked fresh rabe in pasta water tossed it and the sausage back in the pan. Now I have a nicely tinted and flavored broccoli rabe pasta water, once I cook the orecchiette I'll have some great artisanal green pasta water ready to bottle.

                      1. re: pikawicca

                        Guys, remember a couple months ago when we were throwing around the idea of making artisinal celebrity sweat salt? Couldn't we combine that somehow? Like what could be better than a plate of spaghetti? How about spaghetti cooked in the very essence of Meryl Streep?

                        Oh no, I feel some puns coming on...

                        1. re: NonnieMuss

                          Richard Simmons Sweating to the Oldies Gluten Free Pasta Water

                  3. I thought the Italians used sepia from cuttlefish, rather than "squid ink" as Americans tend to term it, and that squid ink is considered by Italians to be decidedly less desirable from a flavor perspective (sepia produces a browner tone).

                      1. re: babette feasts

                        No, but if you eat it, it will melt mine.