Witch Hat Pasta Recipe

This Witch Hat Pasta recipe transforms homemade squid ink pasta into playful Halloween-inspired witch hats, served with smoky charred jalapeños, grilled calamari tentacles, fresh garlic, and bright lemon zest. Featured on Bring on the Karbs, Erica Karbelnik and Josh Karbelnik blend handcrafted pasta with bold Mediterranean-inspired seafood flavours to create a festive meal that’s as visually impressive as it is delicious.

The Inspiration

Handmade pasta has long been one of Italy’s greatest culinary traditions, celebrated for its versatility, craftsmanship, and ability to transform simple ingredients into extraordinary meals. Squid ink pasta, known for its striking black colour and delicate seafood flavour, has become a favourite in coastal Italian cuisine, particularly when paired with shellfish and fresh seafood.

For the Halloween episode of Bring on the Karbs, Erica Karbelnik and Josh Karbelnik embraced the dramatic appearance of squid ink pasta by shaping it into whimsical witch hats. The result is a dish that perfectly captures the spirit of Halloween while maintaining the elegance of handmade Italian cooking.

Ingredients

For the Pasta Dough

2 cups (480ml) all-purpose flour
2 whole eggs
6 egg yolks
1 tsp (4.9ml) olive oil
1 tbsp (14.8ml) squid ink
1/2 tsp (2.5ml) salt

For the Sauce

2 jalapeños
Olive oil
1 clove garlic
Zest of 1 lemon
8 calamari tentacles
1/4 tsp (1.2ml) red chili flakes

Method

In a stand mixer fitted with the dough hook, add all pasta dough ingredients and mix until a shaggy dough forms. Remove from stand mixer and knead with hands until dough becomes a smooth ball. All to rest covered for 15 minutes before rolling.
Roll out the dough and cut into circles with a ring mold. Fold each circle in half, wrap into a cone shape, and push up the bottom edges to form witch hats.
Char the jalapeños on a grill pan, remove the seeds, and dice. Grill the calamari tentacles.
When ready to assemble, blanch the pasta. In a separate pan, add olive oil, jalapeños, garlic, and chili and give a quick sauté. Add the witch hat pasta and the tentacles and then plate.

Serving Suggestions

This Witch Hat Pasta makes an unforgettable centrepiece for Halloween dinners, themed supper clubs, or elegant autumn entertaining. Pair it with crusty artisan bread, a crisp green salad dressed with lemon vinaigrette, or roasted seasonal vegetables to complement the rich seafood flavours. Because the squid ink pasta has a naturally briny character, the fresh lemon zest and smoky jalapeños provide a bright contrast that keeps the dish balanced and refreshing.

For a dramatic Halloween presentation, serve the pasta on dark stoneware plates or matte black serving bowls to highlight the striking black pasta and colourful garnishes. Complete the meal with roasted pumpkin soup, seasonal appetizers, or a festive dessert for a memorable multi-course dinner. Whether you’re entertaining guests or enjoying an intimate fall meal, this pasta offers the perfect combination of creativity, craftsmanship, and bold flavour.

Final Thoughts

This Witch Hat Pasta recipe celebrates the artistry of handmade pasta while embracing the fun and creativity of Halloween cooking. Squid ink pasta shaped into whimsical witch hats, paired with smoky charred jalapeños, tender grilled calamari, aromatic garlic, and vibrant lemon zest, creates a dish that’s both visually stunning and exceptionally flavourful.

As featured on Bring on the Karbs, Erica Karbelnik and Josh Karbelnik continue to demonstrate that seasonal cooking can be both playful and sophisticated. Their imaginative approach transforms traditional pasta-making into a festive culinary experience that encourages creativity without sacrificing technique or flavour.

Whether you’re an experienced pasta maker or looking to challenge yourself with a special occasion recipe, this Witch Hat Pasta delivers elegance, excitement, and unforgettable presentation. It’s the perfect way to celebrate Halloween with a meal that’s every bit as impressive as it is delicious.

Find more recipes from Bring on the Karbs! here!