Homemade squid ink pasta with Spherika squid ink. A juicy and appetizing blend for hot and cold dishes.


  • 1 bag green buds salad
  • ½ kg macaroni
  • 1 pack Surimi elvers 125g
  • 50g jar Spherika Cuttlefish Ink
  •  Cayenne pepper
  •  Extra Virgin Olive Oil (Arbequina)
  •  Salt
  •  Garlic


  1. Boil macaroni with abundant water, chill and strain. Mince garlic and sauté on a pan. Add surimi elvers, stir gently for 5 minutes and set aside.
  2. On a pan, splash some oil, add macaroni, cayenne pepper and cuttlefish ink to taste. Season with salt and set aside.
  3. Place green buds on a platter, season to taste. Place macaroni on top and garnish with surimi elvers.
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