Handmade Squid Ink Pasta

Ingredients for Handmade Squid Ink Pasta

4 large eggs2 tbsp squid ink paste (fresh or bottled)1/2 tsp salt3&1/2-4 cups AP flour (Italian 00 flour is highly recommended)

Sauce

10 tbsp olive oil4 tbsp garlic (minced)1 tsp chilli flakes1/2 tsp salt1/4 tsp ground black pepper2 tbsp fresh parsley (chopped)1 cup cherry tomatoes (halved)

Steps

Add eggs, salt & squid ink in a blender, mix on low speed for 10 secs & set aside.Add flour in the bowl of a stand mixer fitted with a dough hook, add egg mixture & knead on low speed for 4 mins or until dough comes together (if too dry, add 1 tsp or 2 of water or if still sticky, add some flour)On a generously floured work surface, press dough into a ball, cling wrap tightly & allow to rest at room temp for 1 hr.Cut dough ball into 4, flatten to abt 1 cm thick & feed dough through rollers.Dust of excess flour, fold rolled dough into thirds, keeping width to abt 10 cm.Lightly dust with more flour as needed, repeat rolling & folding process once or twice more until dough is smooth.Start increasing roller settings until desired thinness is achieved (I stopped at 7)Lightly flour rolled strip of dough, attach desired cutting attachments, feed dough through cutter, dust with flour to coat & gather into loose bundles.Cook in a pot of boiling salted water for 3 mins or until al dente & drain.To make the sauce, heat oil in a large pan, add garlic, sauté for 1 min, add the rest of the ingredients, sauté for 1 min.Remove from heat, add pasta & mix well & taste to adjust seasoning.Transfer onto individual serving plates, garnish as desired & serve with cooked seafood of choice.