- 800g bread flour
- 200g semolina flour
- 200ml squid ink
- 8 eggs
- seasoning to taste
- 100ml olive oil
- Get squid ink (from the eye bags of the squids) and strain. Discard the ink from the first straining as it is watery. Strain a second time and reserve the ink which should be thick.
- Mix all the ingredients to form a smooth and firm dough. Let the dough rest for about 30 minutes before going through a pasta roller.
- Blanch the pasta in boiling water with salt. This fresh pasta cooks faster than dried pasta which takes about nine to 10 minutes. Fresh pasta keeps well in the refrigerator for up to a week.