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