1.  On a pastry mat or in a large mixing bowl add the flour and a generous pinch of salt.

2.  Using your fingers, make a well in the center of the flour.

3.  Add the eggs, water and cuttlefish ink into the well of flour.

 

 

 

4.  Using your fingers or a fork, mix the eggs well to break up the yolks.

5.  Begin stirring the flour of the well from the center, closest to the eggs, outward into the egg mixture. Continue mixing in the flour until it has all been absorbed by the eggs and begins to form a shaggy dough.

6.  Once you have a shaggy dough, begin to knead it thoroughly to mix all ingredients well. Continue kneading the dough until it becomes soft and pliable but still firm. If it is too wet, add more flour as needed. Knead the dough for 10 - 15 minutes until it is uniformly mixed. Wrap the dough in plastic, place it in the refrigerator and let it rest for 1 hour.

7.  After 1 hour, remove the dough from the refrigerator and divide it into 2 pieces.

8.  On a pastry mat dusted with flour to prevent sticking, roll out one section of dough to about 1/16 inch thickness. Set the sheet on a baking sheet or large plate and allow it to dry slightly (about 5 minutes).

9.  Repeat step 8 with the other section of dough.

10.  After the sheets of pasta have dried slightly, flour them well and gently roll the sheets up into 2 logs. Slice the logs into thin strips of pasta, about 1/8 inch wide. Unravel the strips of pasta into noodles and flour them well so they do not stick together.

11.  Prepare a large pot of water over high heat with a generous pinch of salt.

12.  When the water reaches a rolling boil, carefully drop the pasta into the water and cook for 3-5 minutes, until the pasta is al dente.

13.  Serve immediately with your favorite pasta sauce.

Notes

You can also use a pasta machine for this recipe; follow the manufacturer's instructions for achieving the proper thickness and then cut per the directions above.