500g AP flour
185g Whole rggs
125g Egg yolks
20g Olive oil
30g Squid ink
Add flour and salt into a stand mixer bowl fitted with the dough hook attachment.
In a separate mixing bowl, gently whisk together eggs, yolks, squid ink and olive oil with a fork until combined.
Start the stand mixer on low speed, and slowly add the liquid over 45 seconds.
Increase speed to medium, and mix for approximately 5 minutes. Pause to free the dough from the hook, we want the dough hook to work the dough and knead it thoroughly.
Remove the dough from the mixer, and place on a clean countertop. Form into a ball by folding the outside into the center using the heel of your palm. Rotate 45 degrees, and repeat this process until the dough is a smooth ball.
Press into the dough ball gently with the tip of your finger, and release it. It should bounce back – this indicates that the gluten structure of the dough has been sufficiently developed.
Wrap dough tightly in saran wrap and store in the fridge for up to 3 days.