The result – squid ink fettuccini

• 200g 00 flour
• 150g semolina flour
• 3 eggs
• 1/2 tsp salt
• 1 tbsp olive oil
• 5g packet squid ink

Tossed with butter, then 2oz fresh squeezed
lemon juice, 3oz olive oil, and black pepper, shaken to emulsify. Topped with basil and sungold tomatoes from our garden!