Get the dough ready: Mix the flour and salt in a large mixing dish. Create a well in the center and add the eggs and squid ink. Gradually mix the ingredients, kneading until a smooth dough forms.

Rest the Dough: Cover the dough with a moist cloth and let it rest for about 30 minutes to allow the gluten to relax.

Roll and Cut: Roll the dough out into thin sheets using a pasta machine or rolling pin. Cut the sheets into spaghetti strands by hand or with a pasta cutter.

Prepare the pasta: Boil a large pot of salted water and cook the black pasta for 2-3 minutes until al dente. Drain and serve immediately with your preferred sauce.