Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, oil and squid ink.
Using a fork, beat together the eggs, oil and squid ink and begin to
incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.
Do not worry that this initial phase looks messy. The dough will come
together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands
primarily.
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.
Yield: 1 pound
Recipe by: Molto Mario MB1D30 Posted to MC-Recipe Digest V1 #631 by Sue
<suechef@sover.net> on Jun 01, 1997
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