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1
Form the 2 cups flour into a small mound on a clean work surface.
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2
Make a hole in the center of it.
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3
Pour in the eggs, olive oil, squid ink, salt, and 1 1/2 tablespoons of the water, and gradually incorporate with the flour using a fork.
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4
Continue incorporating until well combined.
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5
Add more of the remaining 1 1/2 tablespoons water as necessary.
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6
With your hands, work in any remaining flour.
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7
Form the dough into a ball.
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8
Lightly flatten the ball and, with the heel of your hand, begin kneading by working the bottom of the dough over the top.
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9
Rotate the dough a quarter turn and repeat.
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10
Continue doing this until all the dough is no longer sticky.
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11
Cover the dough with plastic wrap and let it sit at room temperature for 30 minutes.
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12
Divide the dough into 4 equal pieces.
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13
Gently flatten and dust one piece of dough with flour.
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14
Cover the remaining dough with plastic to prevent it from drying out.
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15
Assemble a countertop pasta roller and adjust the settings of the roller to the widest setting, usually #1.
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16
Dust the roller with flour as well.
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17
Begin rolling the dough by turning the hand crank while feeding the dough through the opening in the roller.
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18
Fold the dough in half and repeat four more times, folding the dough in half each time.
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19
After five turns through the roller, shape the dough into a rectangle and roll it two more times.
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20
Dust with flour as needed to keep the dough from sticking to the roller.
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21
Adjust the roller to setting #2 and roll the dough through one time.
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22
Do the same at settings #3 and #4, continuing to dust with flour as needed.
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23
When you get to setting #5, roll the dough twice and then set aside.
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24
The dough should now be at least 12 inches long.
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25
Repeat the process with the remaining dough to end up with 4 long, flat pieces.
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26
Assemble the pasta cutter attachment to the roller.
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27
While cranking, feed the dough through the spaghetti cutter.
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28
Two-thirds of the way through, release the dough from the hand youre using to feed it and move your hand beneath the roller to gently gather the cut noodles.
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29
Continue cranking.
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30
Once the entire sheet of pasta has been cut, lightly dust the noodles with flour and lay them flat on a floured tray.
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31
Repeat with the remaining dough.
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32
To cook the noodles, bring a large pot of salted water to a boil.
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33
Cook the noodles in the water, stirring often, for 2 minutes, or until the noodles are cooked through.
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34
Drain well and serve with your favorite sauce.
