Ingredients

250 g all-purpose flour, + extra, for the dusting
3 eggs, medium
2 tablespoon(s) olive oil
1 teaspoon(s) salt
300 g all-purpose flour, + extra, for the dusting
3 eggs, medium
1 tablespoon(s) parsley, finely chopped
1 tablespoon(s) dill, finely chopped
2 tablespoon(s) olive oil
1 teaspoon(s) salt
270 g all-purpose flour, + extra, for the dusting
3 eggs, medium
8 g cuttlefish ink
2 tablespoon(s) olive oil
1 teaspoon(s) salt
300 g all-purpose flour, + extra, for the dusting
3 eggs, medium
50 g juice, vegetable (beet, greens, carrot, or tomato paste)
2 tablespoon(s) olive oil
1 teaspoon(s) salt
50 g butter, to sauté
50 g parmesan cheese, grated

Instructions

1.Place the flour on your working surface and make a well in its center. Add in the eggs, lightly beaten, and all the other ingredients mentioned in the recipe.
2.Mix with a fork, incorporating a little flour at a time. When the dough starts forming and you aren’t able to continue mixing with the fork, start kneading with your hands.
3.Firstly, the dough will stick to your fingers but if you knead it constantly for at least 10 minutes, you will see it thickening and getting the desired consistency. If you want, you can make the dough in the mixer, too.
4.When it’s ready (it will have a velvety texture and it won’t stick to your hands anymore), wrap it in plastic wrap so that it doesn’t dry, and let it rest for 30-60 minutes.
5.Then, divide the dough into 4 pieces.
6.On a floured working surface, use a rolling pin to roll out one of the dough pieces into a thin sheet. The thinner, the better (cover the remaining dough pieces with a tea towel, so that they don’t dry while you are working with the previous ones).
7.Dust the sheet with extra flour and fold it 4 times.
8.Use a sharp knife to cut the pasta. You can cut it into thin or wider strips.
9.Dust the pasta with extra flour and start unfolding it carefully with your fingers.
10.Then, cover a tray with a tea towel, dust the towel with flour, and place the pasta on it.
11.Cover the pasta with a second tea towel and continue with the remaining dough pieces.
12.Make the naturally colored pasta in the same way, as well as the pasta with the herbs and the ink. You should add these ingredients along with the eggs in the well that you created in the flour, and then start working them all together. The other option is to combine these ingredients with the eggs, then add this mixture into the well and work with the dough as described above.
13.You can store the pasta in the refrigerator (covered, on the tray with the tea towel) for 1 day. Of course, it would be best if you cooked it right away.
14.Before cooking the pasta, you should carefully dust off any excess flour.
15.Boil it in plenty of salted water at medium-high heat, for 2-5 minutes, depending on its size and thickness.
16.To finish cooking your pasta, sauté it with butter.
17.Lastly, sprinkle with grated parmesan and serve.

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