squi, remove squid ink sacs and combine ink with 1/2 cup water and 1 tbsp olive oil, boil for 3 minutes and cool
MAGNOLIA BROWN EGGS
BACON AND GARLIC FETTUCINE
Sauté garlic in bacon fat until golden. Stir in bacon. Add cheese and 3 tbsp. olive oil. Blend well. Add fettuccine and toss.
Prepare fettucine by combining flour and salt. Make a well in the center of flour mixture. Mix in eggs, squids’ ink-water solution and oil thoroughly. Gather dough into a ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand for 10 minutes.
Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch thick strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16-inch thick.)
Boil water. Stir in 1/4 teaspoon salt and fettuccine. Cook for 3 to 5 minutes or until al dente; drain.