Delicious, chewy and tender plain pasta and squid-ink pasta get rolled together for a visually striking black-and-white effect. Slideshow: More Fresh Pasta Recipes
In a medium bowl, whisk the flour with the salt. Stir in the water and olive oil until the dough is shaggy. Scrape the dough out onto an unfloured work surface and knead until very smooth and elastic, about 5 minutes. Wrap the dough in plastic and let rest at room temperature for 1 hour.
In a medium bowl, whisk the 1 cup of flour with the salt. In a small bowl, whisk the water with the squid ink and olive oil. Stir the wet ingredients into the flour until a shaggy dough forms. Scrape the dough out onto an unfloured work surface and knead until very smooth and elastic, about 5 minutes. Wrap the dough in plastic and let rest at room temperature for 1 hour.
On an unfloured work surface, roll out each piece of dough to an 8-by-4-inch rectangle, about 1/2 inch thick. Lightly brush the top of 1 piece of dough with water and lay the other piece of dough on top, pressing lightly to help them adhere. Roll out the dough to a 14-by-4-inch rectangle, a scant 1/4 inch thick. Using a sharp knife, cut the dough crosswise into 1/4-inch-thick strips.
Generously dust a baking sheet with flour. Work with 1 strip at a time and keep the rest covered with plastic: On an unfloured work surface, roll the strip into an 1/8-inch-thick rope and transfer to the baking sheet, tossing it in flour to prevent sticking. Repeat with the remaining strips. Let the pasta dry for 10 minutes.
To serve, cook the pasta in a large pot of salted boiling water until al dente, about 5 minutes.
The pasta can be prepared through Step 4 and refrigerated overnight or frozen for up to 1 month. To freeze, toss with cornmeal and store in a sturdy plastic bag.
Squid ink is available at specialty food stores and from amazon.com.