To make pasta, using an electric mixer fitted with a dough hook, combine flour, eggs, oil, squid ink and 3 tsp salt on low speed until mixture forms a dough. Knead on high speed for 8 minutes or until smooth and elastic. Shape dough into 4 discs, wrap in plastic wrap and refrigerate for 30 minutes to rest.Using a lightly floured rolling pin, roll out dough on a lightly floured surface to a 15 cm
x 24 cm rectangle, with the long edge facing you. Fold the right short edge two-thirds of the way to the left, then fold the left short edge over to meet the right. Rotate 90 degrees and roll out again to a 15 cm x 24 cm rectangle. Repeat folding and rolling process twice more. Cut dough into 4 strips and roll out each until 5 mm thick and 12 cm wide – nearly the width of your pasta machine.
Set pasta machine at its widest setting. Feed dough through, dusting with flour if necessary to prevent sticking. Continue to narrow settings, one notch at a time, until you reach the thinnest setting. Repeat with remaining dough, placing finished sheets on a large tray separating each layer with baking paper. Cut sheets into 5 mm-wide strips to make linguine. Hang linguine in a single layer over a tea towel-lined chair for 20 minutes or until starting to harden and dry. (If not cooking immediately, ensure uncooked pasta is dry before storing in an airtight container at room temperature for up to 1 week or freezing for up to 2 months.)
Cook pasta in a large saucepan of boiling salted water for 4 minutes or until al dente. Drain, set aside and keep warm, reserving 80 ml cooking water.
Meanwhile, cut open each cuttlefish hood and lay flat. Score the inside of the hood, then cut each hood into 8 pieces. Set aside.
Heat oil in a large frying pan over medium heat. Add garlic and cook for 3 minutes or until golden. Using a slotted spoon, remove garlic from pan and discard.
Increase heat to high, add cuttlefish pieces and cook, tossing occasionally, for 3 minutes or until light golden and tender. Add lemon juice, cooked pasta and the reserved cooking water and toss for 2 minutes or until heated through. Season with salt and pepper.
Drizzle pasta with extra virgin olive oil and scatter with chopped parsley. Serve with lemon wedges on the side.
* Squid ink is available from selected delis and fishmongers.
As seen in Feast Magazine, Issue 14, pg63.
Photography by Armelle Habib