In a large bowl, add both flours, a pinch of salt and a drizzle of olive oil. Mix well and make a hole in the center.
Add the eggs in the center and beat them with a fork, then add the squid ink to the eggs and beat until combined (if you prefer you can do this step in a separate bowl). When the eggs and ink are combined, start slowly adding the flour.
When the dough it's too stick to mix with a fork, start kneading with your hands and knead the dough for at least 10 minutes until you have a smooth and uniform dough.
Cover the dough in plastic wrap and let it rest in the fridge for 15 minutes.
Take a large wooden board and sprinkle with flour. Divide the dough in 4 parts and start kneading the first part again and flatten it with your hands.
Roll it in the pasta machine starting with the wider settings and slowly reducing the thickness. Once it's thin enough, add the spaghetti attachment and pass it through.
Set the pasta on a clean towel and sprinkle some more flour on top.
Make the Sauce and finish the dish
Clean the squids and cut them into rings. Drizzle a large skillet with olive oil and turn on the heat. When it's hot, add the squids and cook for about 3 minutes.
Add the white wine and let it evaporate.
Add the peeled and halved garlic cloves and the halved cherry tomatoes to the pan. Cook for another 10 minutes, turning down the heat if necessary.
Bring a large pot of salted water to boil and when the sauce it's almost ready, toss the pasta. Boil the pasta al dente for 2-3 minutes, then toss pasta in the pan with the sauce. Mix gently with a wooden spoon.
Add a ladle or two of reserved pasta water to the large pan and sautèe for a minute. Add the finely chopped parsley and serve.
TIP: Add some chili red pepper flakes to the sauce to add some spiciness.
Video
Notes
If you want to make the pasta in advance, dust it with flour and freeze it raw. At the moment of cooking, toss it directly in boiling water without thawing.Leftovers can be kept refrigerated in an air-tight container for up to 2 days.