A squid and asparagus tagliatelle with mint, parsley and lemon juice.
"When cooking asparagus always cook in rapidly boiling, salted water to keep them nice and green."
Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and yolks lightly with a fork, then add the milk and olive oil. Pour this mixture into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg).
Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.
Wrap in cling film and leave to rest at room temperature for at least 30 minutes.
Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.
Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach the required thickness of the pasta.
For the sauce:
First chop the chilli into thin slices, chop the garlic finely and zest the lemon. Pick the leaves from the mint and parsley and roughly chop. Snap the asparagus to remove the woody stalk and then slice the asparagus on the diagonal and cook in salted rapidly boiling water for 2 minutes. When cooked, plunge the asparagus into iced water to stop them from overcooking.
Next, slice the squid and put in to a mixing bowl. Add the olive oil, chopped chilli, garlic, lemon zest and half of the lemon juice and leave to marinate for 10 minutes.
For the pasta, bring the water to boil and cook for 2 minutes or until the pasta is 'al dente'.
Heat a frying pan until hot and add the marinated squid. When the squid starts to curl up add the white wine and the cooked asparagus. Reduce the wine by half and then add the cooked tagliatelle. Season with salt and pepper. To finish the dish add the remaining lemon juice and the chopped mint and parsley.
Serve immediately with a generous drizzle of extra virgin olive oil.