Plain wheat flour
Dried shrimp (optional)
I'm not going to go into the detail of making fresh pasta as there are plenty of guides elsewhere. This is one of them.
Neither am I going to tell you how to cook pasta, as that is also covered elsewhere.
The inspiration for this make was posted in the Forums by scoochmaroo (thanks)
Step 1: Pasta dough
For a seafood flavour I added some shrimp flour STEP 3
Roll the dough into a thin sheet (1-1.5mm 1/16") or use a pasta machine if you have one.
Step 2: Cutting & shaping
Cut a rectangular sheet of pasta, the size is not that important as you will be trimming it.
At the bottom cut tentacles.
I used a custom-built tentacle-cutter STEP 4, but you could achieve a similar effect with a knife.
(Like a cookie-cutter, I just pressed the sharp part into the dough)
Cut two eyes above the tentacles.
I used a custom-built eye-cutter, but a cocktail-stick would serve as well.
Trim the sheet to the left and right, to give 8 tentacles, leaving a little overhang from tentacles 1 & 8 at each edge.
Wrap the sheet around a pen / pencil / spoon-handle or similar
Dampen the edges and press together to form a tube.
Hold the squid upright - using both fingers and thumbs - pinch the head to form two fins.
Trim the head into a point with scissors.
Dry the pasta squid to preserve their shape, I air dried on an obviously home-made dryer.