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1
Make the White Pasta In a medium bowl, whisk the flour with the salt.
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2
Stir in the water and olive oil until the dough is shaggy.
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3
Scrape the dough out onto an unfloured work surface and knead until very smooth and elastic, about 5 minutes.
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4
Wrap the dough in plastic and let rest at room temperature for 1 hour.
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5
Make the Squid-Ink Pasta In a medium bowl, whisk the 1 cup of flour with the salt.
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6
In a small bowl, whisk the water with the squid ink and olive oil.
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7
Stir the wet ingredients into the flour until a shaggy dough forms.
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8
Scrape the dough out onto an unfloured work surface and knead until very smooth and elastic, about 5 minutes.
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9
Wrap the dough in plastic and let rest at room temperature for 1 hour.
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10
Make the Squid-Ink Pasta On an unfloured work surface, roll out each piece of dough to an 8-by-4-inch rectangle, about 1/2 inch thick.
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11
Lightly brush the top of 1 piece of dough with water and lay the other piece of dough on top, pressing lightly to help them adhere.
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12
Roll out the dough to a 14-by-4-inch rectangle, a scant 1/4 inch thick.
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13
Using a sharp knife, cut the dough crosswise into 1/4-inch-thick strips.
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14
Make the Squid-Ink Pasta Generously dust a baking sheet with flour.
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15
Work with 1 strip at a time and keep the rest covered with plastic: On an unfloured work surface, roll the strip into an 1/8-inch-thick rope and transfer to the baking sheet, tossing it in flour to prevent sticking.
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16
Repeat with the remaining strips.
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17
Let the pasta dry for 10 minutes.
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18
Make the Squid-Ink Pasta To serve, cook the pasta in a large pot of salted boiling water until al dente, about 5 minutes.
