• 1 tablespoon squid ink mixed with 1/2 cup water
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Semolina flour, for dusting


  1. In a food processor fitted with the blade attachment, combine squid ink mixture and eggs until color is evenly distributed.
  2. Add flour and salt and continue to combine until a loose dough forms.
  3. Turn the dough out onto a floured board and knead to form a ball.
  4. Flatten the ball into a disc, wrap in plastic and let rest at room temperature for 1 hour.
  5. Divide the dough into 4 pieces. Knead each piece until smooth. Cut into 4 smaller pieces.
  6. Roll each piece with the handle of a wooden spoon until a flat circle is created. Roll the ends of the circle together to close, forming a shell.
  7. In a large pot of boiling water, cook pasta for about 3 minutes until al dente. Serve with sauce of choice.