• In a food processor mix the pasta flour, salt, egg and squid ink until you have a ball
• knead for 5 minutes - you may need to add some more flour at this stage
• leave to rest in the fridge, wrapped in cling film, for 30 minutes
• using a pasta machine roll the pasta out until thin
• cut using the blades into angel hair pasta
• leave to dry until ready to cook

to cook

• bring a large pot of water to the boil
• add a generous amount of salt to make the water seawater salty
• add the pasta and when the water comes back to the boil set your timer for 3 minutes
• remove and drain and serve immediately