1 h 30 min

Step 1

Prepare the yellow pasta- pour the flour on your working surface and create a pit in the middle. Add the egg yolks and eggs. Mix and knead for 12-15 min, until the dough is elastic and smooth.

Step 2

Prepare the black pasta- pour the flour on your working surface and create a pit in the middle. Add the egg yolks, eggs and squid ink. Mix and knead for 12-15 min, until the dough is elastic and smooth.

Step 3

Wrap each pasta doughs with plastic wrap and let it rest for at least 30 min (up to 24 hours in the fridge).

Step 4

Preheat your oven to 450F or 230C.

Step 5

Boil water and salt in a pot for the pasta.

Step 6

Prepare the sauce: cut the cherry tomatoes in half. Slice the garlic as thin as you can. Cut the squid into thin slices.

Step 7

In a baking pan, add the cherry tomatoes, garlic, squids, salt, black pepper and olive oil. Give it a good toss.

Step 8

Bake for 15-20 min. In the meantime open and shape the pasta dough.

Step 9

Open each pasta dough into a sheet, medium thickness of your pasta machine.

Step 10

Brush each sheet with a little bit of water, so they can stick together (2 layers so far).

Step 11

Cut the sticked pastas in the middle and place on top of each other (4 layers so far).

Step 12

Repeat this cutting the stacking on top of each other until you reach about 16 layers.

Step 13

Using a knife, trim the edges and open to the second thinnest notch of the pasta machine.

Step 14

Cut into rectangular pieces, about 1x3 inches in size. Roll the pieces over a thin rolling pin or a wooden spoon to seal the pasta piece into a cylinder shape.

Step 15

Boil pasta for 4-5 min (taste one to see it's ready as the thickness of your pasta and mine could be slightly different). Drain the pasta water.

Step 16

Remove the sauce pan from the oven and add the pasta to the sauce. Mix well.

Step 17

Sprinkle some chopped basil on top and eat immediately.

Step 18

YASSS!