Egg Pasta - flour

Method

• Form the 2 cups flour into a small mound on a clean work surface.
• Make a hole in the center of it.
• 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.
• Continue incorporating until well combined.
• Add more of the remaining 1 1/2 tablespoons water as necessary.
• With your hands, work in any remaining flour.
• Form the dough into a ball.
• Lightly flatten the ball and, with the heel of your hand, begin kneading by working the bottom of the dough over the top.
• Rotate the dough a quarter turn and repeat.
• Continue doing this until all the dough is no longer sticky.
• Cover the dough with plastic wrap and let it sit at room temperature for 30 minutes.
• Divide the dough into 4 equal pieces.
• Gently flatten and dust one piece of dough with flour.
• Cover the remaining dough with plastic to prevent it from drying out.
• Assemble a countertop pasta roller and adjust the settings of the roller to the widest setting, usually #1.
• Dust the roller with flour as well.
• Begin rolling the dough by turning the hand crank while feeding the dough through the opening in the roller.
• Fold the dough in half and repeat four more times, folding the dough in half each time.
• After five turns through the roller, shape the dough into a rectangle and roll it two more times.
• Dust with flour as needed to keep the dough from sticking to the roller.
• Adjust the roller to setting #2 and roll the dough through one time.
• Do the same at settings #3 and #4, continuing to dust with flour as needed.
• When you get to setting #5, roll the dough twice and then set aside.
• The dough should now be at least 12 inches long.
• Repeat the process with the remaining dough to end up with 4 long, flat pieces.
• Assemble the pasta cutter attachment to the roller.
• While cranking, feed the dough through the spaghetti cutter.
• 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.
• Continue cranking.
• Once the entire sheet of pasta has been cut, lightly dust the noodles with flour and lay them flat on a floured tray.
• Repeat with the remaining dough.
• To cook the noodles, bring a large pot of salted water to a boil.
• Cook the noodles in the water, stirring often, for 2 minutes, or until the noodles are cooked through.
• Drain well and serve with your favorite sauce.