Lasagna with Black Squid Ink by Matteo Baronetto

Mix the flour, oil, egg yolks, water and squid ink for 10 minutes. Using a pasta machine, roll out thin sheets of dough. 

Brush each piece of dough with ghee and sprinkle with parmesan. 

Roll each single piece of dough on itself as if forming a nest and cook in the oven at 195°C for five minutes. 

In a saucepan, whisk the cream constantly and let it reduce by half. 

Once reduced pour a ladle full onto a plate and top with a crispy nest of pasta. For optimum flavor, break the nest with a spoon and eat together with the cream.