Cuttlefish Ink Pasta Dough

Ingredients:

• 450 g of premium flour
• 5 eggs
• 2 tbsp. l. olive oil
• 2 tablespoons of cuttlefish ink

Preparation:

1. Place flour on a clean, dry work surface. Make a hole (also called a well) in the center. Crack eggs into the well and add olive oil, squid ink, and a little salt. Using a fork, whisk the eggs with the olive oil, ink, and salt. Then begin adding the remaining flour to the egg mixture, being careful not to break the sides of the well, otherwise the egg mixture will spread. Don't worry about lumps. Once you've added enough flour to the egg mixture, knead it with your hands, and the dough will come together. If the dough is stiff, wet your hands and begin kneading with wet hands. This process will take quite a while. Once the dough is truly smooth, begin kneading.
2. When kneading the dough, it's important to use your body weight; apply force so that it actually stretches, rather than tears. Use the pads of your hands to roll the dough until it's very smooth and elastic. When ready, the dough should look smooth and feel soft to the touch. Kneading typically takes 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for a novice. Put your body weight into it; you need to knead! This is where the perfect, delicious pasta texture is formed. Get involved and have fun!
3. Wrap the pasta in plastic wrap and let it rest for at least 20-30 minutes. If using immediately, do not refrigerate. Roll and cut the pasta into your desired shape.