Prepare the pasta dough by whisking the Sepia ink with the eggs, 1 tbsp. oil and a pinch of salt. Add the flour and knead everything to form a smooth, supple dough. Wrap the pasta dough in cling film and allow to rest for 60 minutes.
In the meantime, wash, trim and clean the mussels. Discard any damaged mussels. Peel the shallots and garlic and dice finely. Halve the chilli peppers, remove the seeds and cut into fine strips. Wash and, if necessary, halve the tomatoes. Wash the parsley, spin dry, remove the leaves from the stems and chop finely.
Heat the remaining olive oil (3 tbsp.) in a large pan, sauté the shallots, garlic and chilli until glassy. Add the wine and chicken stock. Add the mussels along with the tomatoes,
thyme and bay leaf, bring to the boil and simmer over a gentle heat for around 10 minutes. Mix in chopped parsley and butter together and generously season everything with salt and pepper.
Roll out the dough on a floured work area to 2 mm thick with the help of a pasta machine. Dust the dough with flour, roll up and cut 2 mm slices. Cook the pasta in boiling salted water until al dente. Drain the pasta, mix with the mussel ragout and portion on plates and serve.