Squid Ink Pasta by Jaymee Chan

Ingredients:

1 cup of unbleached flour, some extra for dusting/adjust the dough if too soft

2 medium eggs - i add one first then another one only use half

4 squid ink - need to burst it in the eggs or else the ink will be on your hands (Bought squid from Jaya Grocer and requested to separate the ink)

Method:

1. Mix the ink with the egg together then pour into the well in the center of unbleached flour. Add a pinch of salt (optional). 

2. Use a chopstick to stir the dough until come together then put 1 tablespoon of olive oil to rub hands while kneading to prevent stickiness (no need to use truffle olive oil, better to add to coat pasta after cook to impart more flavour) 

3. Knead until smooth and elastic. Then cling wrap and rest for more than 30 mins. Dust worktop and hand with flour, knead/press a bit then put the widest setting in noodle maker, roll then fold like envelope, repeat a few times until smooth, then slowly roll down the setting one by one without skipping until your desired thickness is achieved. Dust some flour in between if sticky. Then cut it/shape as you like. Put in rack to dry a bit before cooking. Cook like normal pasta but monitor coz cooking time differ with thickness. Rinse with cool water, coat with olive oil and keep aside to cook the sauce.