_NOODLES: 300g flour ;
3 eggs ;
15g squid ink(you can buy fresh squid and extract the ink sack);
_FILLING: 1kg mix of "frutti di mare" (sea food);
extra vergin olive oil;
2 cloves of garlic;
1 glass of white dry wine;
_BESCIAMELLA: 1l wole milk;
15g squid ink;
Step 1: MAKE NOODLES
knead flour, eggs, salt and ink;
let sit for 1/2 hours;
make thin lasagna with pasta machine or rolling pin and cut them according to the size of your pan;
blanch the noodles in boiling water for 30 second or 1 minutes (depending on the thickness of the pasta), place on a towel and apply a thin layer of oil on the noodle to keep them from sticking.
Step 2: MAKE THE FILLING
Step 3: MAKE THE BESCIAMELLA
add the milk slowly and keep stiring and cooking on a low heat until thick (about 15/20 minutes).
add the squid ink and salt. (remember squid ink is quite salty). cook few more minutes.