What Makes a Really Good Squid Ink Pasta in Singapore
July 7, 2020 Do you know as early as the 1970s, squid ink pasta has become a common pasta in Japan. Call it as “Ikasumi” in Japanese language, beside, the Japanese have used the squid ink for other foods such as pizza, curry rice, ice-cream, soft drinks and fast food hamburgers.
Where is it made from?
Due to its aromatic squid ink, it is often being used to colour with classic fresh egg pasta and give it a silky black hue which can leave your teeth blackened for a while after consuming. It is traditionally paired with seafood but it still tastes good with any sauce or added ingredients that you can find at Grolossal.
Here's a secret recipe to a delicious black squid ink pasta.
Is Squid Ink Good for Your Health?
Besides using as a colouring agent for food, squid ink has been found to contain huge range of nutrients and antioxidants. Chinese researchers have found out that squid ink helps to curb cell activities in mice and could be used to fight against cancer. The researchers also found squid ink has antibacterial properties that helps to fight against pathogens like E. coli and staph and may protect white blood cell productions when exposed to certain chemotherapy drugs.
Squid Ink Origin
Squid ink has its place in both Italy and Spain cuisine. Often sourced from cuttlefish instead of squid, the ink is not only used for dye pasta and rice but also used to add flavour to sauces and other dishes. With its natural savory taste, it brings out the flavours of other ingredients which lessen the amount of salt needed.
It is easy and fast to prepare squid ink pasta for your meals.
You should be able to serve hot and tasty squid ink pasta within 30 minutes.
If you have difficulties finding squid ink pasta, you can always substitute them with plain pasta or order it online with Grolossal.
