Pasta with Squid Ink

Ingredients

• Parmesan cheese - 1/4 cup, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Lemon juice - 1 tablespoon
• White wine - 1/4 cup
• Cherry tomatoes - 1 cup, halved
• Squid - 8 ounces, cleaned and sliced
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Eggs - 3
• All - purpose flour - 2 cups
• Squid ink - 1 tablespoon

Instructions

1. In a large mixing bowl, combine the squid ink, all-purpose flour, and eggs. Knead until a smooth dough forms.
2. Divide the dough into two equal portions. Roll out each portion into thin sheets using a pasta machine or a rolling pin.
3. Cut the pasta sheets into desired shapes, such as fettuccine or spaghetti.
4. Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes, or until al dente. Drain and set aside.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.
6. Add the sliced squid and cook for 2-3 minutes, or until opaque and cooked through.
7. Add the cherry tomatoes, white wine, and lemon juice. Cook for another 2 minutes, or until the tomatoes are slightly softened.
8. Season with salt and pepper to taste. Toss in the cooked pasta and mix well to combine.
9. Garnish with fresh parsley and grated Parmesan cheese before serving.