Note: Squid ink is very staining; it is suggested to work with gloves

1. Place flour in a mound atop work surface. Make a well in the center of the flour for the eggs and squid ink
2. Add eggs into the flour well and sprinkle a pinch of salt around the flour
3. Add squid ink on top of the eggs and with a fork or pastry scraper, slowly work the flour around the walls of the well into the liquid until all of the ink and eggs have been worked into the flour
4. Start to gather the dough together with hands, working the excess flour in slowly
5. Knead dough with hands about 10 minutes, or until "smooth as a baby's bum." One test to see if the dough has been kneaded properly is to slice the dough in half with a sharp knife. If the dough does not have air pockets, it is ready to rest
6. Wrap with plastic wrap and allow to rest in the refrigerator at least 30 minutes before use
7. Remove pasta from refrigerator and work in batches, always keeping pasta that's not in use well wrapped in plastic
8. Use a pasta machine or rolling pin to roll pasta into desired thickness, dusting with flour along the way to keep from sticking. Slice into noodles or add fillings. (If adding fillings, seal edges of pasta with an egg-white egg wash.) Freeze, refrigerate or cook immediately

To Cook the Pasta

1. Bring a pot of salted water to a rolling boil
2. Add pasta and cook 5-7 minutes if cooking immediately, 15 minutes if refrigerated and 20 minutes if frozen
3. Serve with favorite sauce