Place the flour with a large pinch of salt into the bowl of a food processor. Whisk together the egg, egg yolks and squid ink. With the motor running, pour in the egg mix and olive oil in a steady stream. Continue to run the motor until the dough comes away from the sides of the bowl. Turn out the dough onto a work surface and knead to a smooth ball of pasta for 5 minutes. Wrap the pasta in clingfilm and refrigerate for 1 hour before rolling out through a pasta machine.
© 2005 Liam Tomlin. All rights reserved.