Whisk the eggs, egg yolk, white wine, olive oil and squid ink. Season with salt and pepper.
Sieve the flour into a bowl.
Make a well in the centre and pour in the egg mixture.
Begin to combine the flour and egg mixture with a wooden spoon. As the dough begins to form, use your hands to combine the ingredients thoroughly. The dough should be soft but not sticky.
Transfer to a lightly floured surface and knead the dough for 5-10 minutes until the dough is smooth and elastic.
Form into a ball, wrap in cling film and allow to rest in the refrigerator for 1 hour.
Cut into four equal pieces.
Flatten one piece slightly so it will pass through the pasta machine on its widest setting.
Continue to pass the pasta through the machine on this setting, folding the dough in half each time, until the dough is very smooth and silky.
If the dough feels slightly sticky, flour very lightly and start to narrow the roller setting by one notch each time until the narrowest setting is reached. Leave the sheets to rest for 5-10 minutes.
Fit the tagliatelle setting and pass the dough through the cutters.
Cook in salted boiling water in a large pan for 2 minutes. Drain thoroughly and serve.
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