- 400g (3 ¼ cups) strong white flour
- 200ml (6.75 fl oz) water
- 4 tsp squid ink
- 2 tsp olive oil
- Pinch of salt
- 1 onion, diced
- 4 cloves of garlic, crushed
- 800g (4 cups) chopped tomatoes
- 1 tsp dried oregano
- 2 tsp sugar
- 8 fresh basil leaves
- 2 tbsp olive oil
- Feta cheese
- Black olives
1. Make pasta dough
- Put the flour, water, squid ink, olive oil and salt in a blender and blitz until a black dough has formed.
- Turn the dough out into a large mixing bowl and knead for 5 minutes until it's smooth and the black colour is even. Squid ink can be really messy – the colour will likely rub off onto your hands!
- Turn the dough out onto a plastic chopping board and roll it into a flat rectangle.
- Wrap in cling film and leave to rest for 30 minutes, whilst you make the sauce.
2. Make tomato sauce
- Ask a grown-up to sweat the diced onion over a low heat with the olive oil and a pinch of salt for 10 minutes, until the onion is soft and translucent.
- Add the crushed garlic and, after 1–2 minutes, add the chopped tomatoes, oregano and sugar.
- Continue to cook for 20–30 minutes. Add a splash of water if the sauce needs to be loosened.
- Season to taste and finish with fresh basil leaves stirred through the sauce.
3. Roll and cook the pasta worms
- Dust your baking tray generously with flour.
- To make the worms, cut off long thin strips of the dough lengthways. Take the first strip of pasta and cover the rest with a light kitchen cloth.
- With your hands, roll the strip of pasta to create a long, black pasta worm. Repeat with all the strips and place them carefully on the floured tray as you go.
- Ask your adult to bring a large pot of salted water to the boil. Then, add the pasta worms to the pot and cook for 5–6 minutes, until the pasta is cooked through.
- Whilst the pasta is cooking, reheat the tomato sauce.
- When the pasta is ready, drain it in a colander and drizzle with olive oil to stop it sticking together. Serve up with the tomato sauce and top with feta and olive eyes.