Black Pasta

Directions

1. 1
   Make a mound of the flour in the center of a large wooden cutting board.
2. 2
   Make a well in the middle of the flour and add the eggs, oil and squid ink.
3. 3
   Using a fork, beat together the eggs, oil and squid ink and begin to incorporate the flour, starting with the inner rim of the well.
4. 4
   As you expand the well, keep pushing the flour up to retain the well shape.
5. 5
   Do not worry that this initial phase looks messy.
6. 6
   The dough will come together when 1/2 of the flour is incorporated.
7. 7
   Start kneading the dough with both hands, using the palms of your hands primarily.
8. 8
   Once you have a cohesive mass, remove the dough from the board and scrap up any leftover crusty bits.
9. 9
   Lightly flour the board and continue kneading for 3 more minutes; the dough should be elastic and a little sticky.
10. 10
    Continue to knead for another 3 minutes, remembering to dust your board when necessary.
11. 11
    Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.