Black Pasta

Ingredients

3 1/2 cups unbleached all-purpose flour
4 extra eggs
1/2 teaspoon olive oil
1 squid ink
1 available in speciality food shops
1 make a mound of the flour in the center of a wooden cutting board
1/2 flour is incorporated
1 start kneading the dough with both hands

Instructions

Once you have a cohesive mass, remove the dough from the board and scrap up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes, the dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.