In a small bowl stir together the ink and water, set aside. In a large bowl combine the flour and salt and make a well in the center. Drop into the center of the well the eggs and ink water. With a fork mix until a crumbly dough forms.
Knead the dough until it becomes smooth and elastic, about 8 minutes. Cover the dough in plastic wrap or put it in a ziplock bag and allow to rest for at least an hour at room temperature.
Divide dough into 4 pieces and flatten into an oval. Feed the dough through the pasta machine as per instructions. Cut into desired shape or size you want. Let dry over a rack, a broom stick like me, or make little individual portion nests.
Cook in boiling salted water for about 6 minutes (I had setting 4 egg noodle). Freeze any remaining pasta.
Notes
Quick guide to most pasta machines:
Divide the dough into 4. Set the machine on 1 and dust the dough very lightly with flour, the more flour there is, the tougher the pasta, so if you can get away with no extra flour that is great. Pass it through the machine. Fold over the pasta in thirds and pass through machine again, repeat 4 more times on setting 1 until the graininess disappears and the pasta appears silky smooth.Then turn the thickness setting to 2 and pass it through once. Gradually get to the thickness that you want and cut with desired attachment.• 3 for Thick "kluski" type egg noodles
• 4 for standard egg noodles
• 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli
• 6 or 7 for tortellini, thin fettuccine, and linguine fine
• 7 or 8 for VERY thin "angel-hair" type pasta/capellini or VERY fine linguini