Mix the first plain flour with the frist semolina flour and use the bowl to make a well in the middle. Fill the well with the frist egg yolk, the frist olive oil and the salt.
Now use a fork to mix it and then knead it into a nice dough. For large recipes you can also start in a food processor and then knead it into a nice dough. Now cover it and let it rest in your fridge for at least 2 hours.
Then the second dough. Mix the second plain flour with the second semolina flour and use the bowl to make a well in the middle. Fill the well with the second egg yolk, the second olive oil, the second salt and the squid ink.
Now use a fork to mix it and then knead it into a nice dough. Make sure both doughs get to rest at least 2 hours.
Now roll the dough on the thickest setting on a pasta machine and if needed use some flour for dusting. Use as little as possible. Then also roll the other batch of pasta dough to the same thickness.
Now if you used any flour remove as much as possible before placing the sheets of dough on top of each other. Gently press it down using a rolling pin and then cut it in two. Stack them once more and then repeat this process until you have 16 layers.
Gently press it down and then cover it completely. Let it set for around 30 minutes in your fridge.
Once set portion the pasta dough into thick slices that are around a centimeter thick. Use a long sharp knife and make long slices without pressing the knife down for the best result.
Then roll those slices into long sheet that are around 2 millimeters thin. Once all the sheets are done portion them into the desired size and place them next to each other.
Now place a teaspoon of filling on each square. Then roll the pasta and press the sides to create the candy shape.
Now you can keep the pasta cover in your fridge for 1 or 2 days. Otherwise I would suggest freezing them and boiling them straight from the freezer. Fresh pasta I boil for 2 minutes is salted water. The frozen pasta 2.5 minutes when straight from the freezer.
