Scratch Pasta Squid Ink Campanelle
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- by Scratch Pasta
- United States
Add some drama to your dinner with jet black Squid Ink Campanelle. Chef Stephanie Fees makes Scratch Pasta in Lynchburg, Virginia, using Italian techniques and inspired flavors. While the color of these fluted noodles is striking, the flavor of the squid ink is present but not overpowering. Just a pleasant background brininess that’s a natural fit for ocean flavors. Reach for a tin of Fishwife Smoked Trout, Fulvi® Pecorino Romano, and Murray’s Koroneiki EVOO for a standout dish.
- Campanelle is from the Italian for bellflower. The fluted edges and hollow center make it an ideal shape for capturing hearty sauces.
- Scratch uses semolina flour to craft their pastas, which has a high gluten content that allows the noodles to keep their shape when cooked.
- Squid (and cuttlefish) store ink in sacs behind their gills, to use as a defense mechanism. This ink has been used in culinary applications for centuries, largely in the Mediterranean and Japan.
- The brininess of the Squid Ink Campanelle is a great match for seafood—up your linguini and clam sauce game with this pasta, Matiz cockles, and plenty of olive oil and garlic.
- The briny flavor isn’t overpowering, so it’s also a versatile pasta to play around with outside of seafood. A ball of milky white burrata on top would make a stunning study in contrast.
- Chef Stephanie Fees started Scratch Pasta in 2017 in her hometown of Lynchburg, Virginia.
- Stephanie previously worked as a chef in New York City and West Virginia, returning home to work at a wedding venue and taking time to attend pasta school in Chiavari, Italy.
- She built on that experience to found Scratch Pasta, where she makes high-quality pasta in small batches using local ingredients.
- Scratch Pastas are made using sold brass dies, which gives each shape a rustic texture that allows sauces to cling to the noodles.
- Their flavored pastas stand out, from briny squid ink to bright lemon and basil to spicy garlic and cayenne.