Massa Spaghetti Al Nero Seppia Pasta

Massa Spaghetti al Nero di Seppia: The Midnight Silk

Massa Spaghetti al Nero di Seppia is a dramatic, jet-black pasta that captures the mysterious elegance of the Mediterranean Sea. Infused with natural squid ink during the kneading process, this pasta is not just visually striking—it carries a subtle, briny "umami" flavor and a hint of mineral sea salt.

Crafted with premium durum wheat semolina and extruded through bronze dies, its surface remains porous enough to hold delicate seafood emulsions. The ink also adds a unique silkiness to the texture of the strand. While it looks bold, the flavor is sophisticated and savory, making it the ultimate choice for a high-end seafood dinner that feels like a trip to a Venetian lagoon.

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The Essential Recipe: Venetian Nero con Calamari

To respect the ink already in the pasta, this dish uses a "white" (no tomato) seafood base to let the black strands pop visually.

Ingredients

• Pasta: 1 lb Massa Spaghetti al Nero di Seppia
• Seafood: 1 lb cleaned squid (cut into rings) or shrimp
• Aromatics: 3 cloves garlic (sliced thin), 1 shallot (minced), red pepper flakes
• Liquid: ¾ cup dry crisp white wine (like Pinot Grigio)
• Finish: Fresh lemon zest, plenty of flat-leaf parsley, and high-quality Extra Virgin Olive Oil

Instructions

1. The Base: Sauté the shallots and garlic in olive oil until soft and fragrant. Add the red pepper flakes for a subtle heat.
2. The Sear: Add the squid or shrimp to the pan. Cook quickly (2–3 minutes) until opaque, then remove the seafood so it doesn't become rubbery.
3. The Reduction: Pour the white wine into the pan, scraping up any brown bits. Let it reduce by half.
4. The Marriage: Boil the black spaghetti in salted water until al dente . Toss the pasta into the wine reduction with a splash of pasta water.
5. The Finish: Return the seafood to the pan, add the parsley and lemon zest, and toss until the liquid turns into a light, glossy sauce that coats the black strands.

To take your Spaghetti al Nero di Seppia from great to "restaurant-quality," you need Pangrattato. In Southern Italy, this is known as "the poor man's parmesan." It provides a vital crunch that contrasts beautifully with the silky, ink-infused strands.

Garlic & Herb Pangrattato

Ingredients

• 1 cup coarse sourdough breadcrumbs (fresh is better than store-bought)
• 2 tbsp Extra Virgin Olive Oil
• 1 clove garlic, smashed
• 1 tsp lemon zest
• 1 tbsp fresh parsley, finely minced
• A pinch of sea salt

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Instructions

1. Infuse the Oil: Heat the olive oil in a small skillet over medium heat. Add the smashed garlic clove and let it sizzle for 1–2 minutes to flavor the oil. Remove the garlic before it browns.
2. Toast: Add the breadcrumbs to the golden oil. Stir constantly. You want every crumb coated. Cook for 3–5 minutes until they turn a deep, golden brown.
3. Season: Remove the pan from the heat. Immediately stir in the lemon zest, parsley, and salt. The residual heat will release the oils from the zest without burning the herbs.
4. The Reveal: Sprinkle a generous handful over each bowl of black pasta just before serving.

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The Golden Rules of Pangrattato

• Don't Walk Away: Breadcrumbs go from "perfect" to "burnt" in about 10 seconds. Stay at the stove!
• The Crunch Factor: If you have leftovers, store them in an airtight container at room temperature. Do not refrigerate, or they will lose their signature snap.
• The Oil Ratio: You want the crumbs to look like "wet sand" in the pan. If they look dry, add another teaspoon of oil.

Why it works: Since you aren't using cheese, the toasted breadcrumbs provide the savory "fat" and texture needed to round out the dish.

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Wine Pairings

• The Venetian Classic: Soave Classico. This garganega-based white wine has a floral nose and a salty finish that mirrors the squid ink.
• The Bubbles: Prosecco Superiore (Extra Dry). The effervescence and slight fruitiness provide a beautiful contrast to the deep, briny notes of the pasta.
• The Mineral White: Assyrtiko. If you want something bone-dry, this volcanic wine’s citrus and salt notes are a perfect match.

Chef’s Note: Never add cheese to Spaghetti al Nero di Seppia! The delicate brine of the squid ink is easily overwhelmed by the salt and fat of dairy. Stick to toasted breadcrumbs ( pangrattato ) if you want extra texture.