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 clingfilm 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.
Peel and the dice the onion and the garlic. Cut the pancetta into small cubes. Pick and chop the parsley leaves.
Heat a saucepan to hot and add the olive oil. Add the pancetta to the pan and cook until crispy. Add the onions and cook until soft. Add the garlic, chilli flakes and the chopped tomatoes. Cook for 10 minutes and then season with salt and pepper.
In the meantime, cook the linguine to al dente in a large pan of salted boiling water. Drain once cooked.
Finish the sauce by stirring in the fresh parsley. Serve with the pasta and finish with the grated parmesan.
«Once the pasta has been cooked and drained, stir in a little olive oil. This will add flaovur and keep the pasta shiny.»