This dish packs a dramatic punch on a visual level but the squid ink lends more than just a deep black colour but a wonderful fish flavour to the pasta too. The smell is reminiscent of a rich fish soup as you roll it out. Crayfish have a lovely sweetness that works well with the pasta.

220g semola '00' flour
2 eggs
Two 4g packs cuttlefish or squid ink (available at most Italian delis)
200g cooked crayfish tails
30g creme fraiche
2 cloves garlic finely grated
20ml extra virgin olive oil
50g fresh parmesan grated

To make the pasta, place the flour in a food processor
Break the eggs into a bowl and add the ink, beat until well mixed together
Add the eggs and ink to the flour in the food processor, and pulse until the pasta has come together
Wrap in cling film and place in the fridge to allow to rest for one hour
To make the pasta set your pasta roller up and roll out until the pasta is almost see through
Then place in the spaghetti roller and roll out
You can then hang the pasta to dry slightly before cooking
In a pan on a very low heat start to cook the garlic in the oil for about 10 minutes
Add the crayfish and cook for a further 5 minutes to warm through
Add the creme fraiche and stir through, then add the parmesan and stir again
Heat a pan of salted water and cook the pasta for 2 minutes
Take the pasta out and add to the pan with the crayfish in and stir gently to combine
Serve and enjoy