Fresh squid ink spaghetti in tomato, white wine and squid ink sauce

Put about 2 1/2 cups flour in the stand mixer bowl, make a well, add 4 large eggs and 1 heaping tbsp squid ink.

Beat gently into the flour with a fork until a thick slurry forms.

Fit dough hooks and mix on medium-low 8 to 10 minutes; at about five minutes check consistency and add flour or water until smooth and tacky, not sticky.

Wrap in plastic wrap and rest at room temperature 30 minutes to an hour.

variation: by hand, start the same way in a bowl, then turn the slurry out and bring it together on the work surface, adding flour from the tabletop as needed.

Cut the dough into four pieces, keeping three wrapped. Dust with flour, roll out a bit and pass through the roller at its widest setting.

Laminate: fold into thirds and pass back through the roller three to six times, adding flour as needed.

Roll thinner one notch at a time, dusting between rolls; cut in half around setting five, and roll each sheet to the second-thinnest setting.

Dust with flour and pass through the spaghetti cutter; twist the strands into a loose knot and set on a liberally floured rimmed baking sheet. Repeat, cover with plastic wrap and refrigerate.

Finely mince half a shallot and peel a large clove of garlic. Heat olive oil in a high-walled saute pan until shimmering.

Saute the shallot about one minute until soft and translucent; crush in the garlic, add red pepper flake, and cook no longer than a minute until fragrant.

Deglaze with dry white wine, add a couple tablespoons tomato puree, and simmer until the wine has nearly boiled off, three to five minutes.

Cook the fresh pasta about a minute, no more than 90 seconds; meanwhile stir about two heaping tablespoons squid ink into the sauce.

Transfer the pasta to the saute pan with a few tablespoons of pasta water; toss vigorously to aerate and make the sauce creamy. Taste before seasoning with kosher salt.

Twist into a mound using a ladle to plate.