Measure out pasta onto a clean, flat surface. Shape the flour so there is a well in the center and walls are high enough and wide enough to hold 5 large eggs.

Add eggs and squid ink to the well. Using a fork, begin whisking the eggs and squid ink together and slowly incorporate flour from the sides of the well. Use your free hand to push the outside sides of the well as they start to expand outward when whisking the flour.

Pasta will come together in an almost stringy mass when a little over half the flour is incorporated. At this point, begin using both hands to finish incorporating flour by forming ball. Push any excess flour off to the side.

Kneed dough for 10 MINUTES by bringing the closest part of the dough ball up with the outside of your hands and pushing down with the palm of your hands. If dough is still sticky, add flour.

Form dough into a ball and cover with plastic wrap. Let rest for 30 minutes.

Cut dough into fours, cover the remaining dough sections with a thick kitchen towel while working.

Shape each section into a circle, flatten out so the center is thicker than the outside edges.

If using a pasta roller attachment on your standing mixer, roll the dough through on the widest setting (1). Fold in thirds and repeat two more times. Adjust roller size to the next level (2) and run pasta through two more times. Repeat this process until you reach the third to last size (6) on your pasta roller. If using a rolling pin, dust rolling surface with a fair amount of flour. Begin rolling dough in a somewhat rectangular shape until almost paper thin. Add flour whenever needed to prevent sticking.

Dust the rolled out dough with flour, cut in half so pasta pieces will be about 12 inches long once cut. Fold each half over and trim so dough is uniform. Fold over two more times. Using a sharp knife, cut pasta 'ribbons' ¾-1 inch wide. Unfold each piece and form small piles of noodles to let dry. Freeze any remaining pasta.

Cut each cherry tomato in half and add to a large bowl or storage container. Add minced garlic, olive oil, white wine, parsley, salt and pepper. Stir to even coat tomatoes with ingredients.

Store for at least 4 hours, overnight is best.

Bring a large pot of salted water to a boil. Once at a rapid boil, add ½-pound fresh pasta and cook about 3 to 4 minutes until pasta begins to float. Reserve ½ cup of the starchy pasta water before draining. Add cooked pasta to prepared sauce.

While waiting for the water to boil, heat a large skillet and add cherry tomato sauce, including liquid. Cook on medium high until almost all the liquid is absorbed or evaporated. Add cooked pasta and sauté. Add reserved pasta water. Simmer for 1 minute to allow pasta to absorb the sauce flavor and starch water to thicken sauce.