For the pasta
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 dice the the shallots and the garlic. Remove the skin from the salmon and cut the meat into cubes. Pick and chop the parsley and the dill.
Heat a saucepan and add the olive oil. Add the shallots to the pan and cook for 1 minute. Add the garlic and cook for a further minute before adding the white wine. Allow the white to reduce and then add the double cream. Reduce by half and then add the chopped salmon. Cook for 2 minutes and then add the peas and the dill. Season with salt and pepper and cook for a final couple of minutes.
While the sauce is cooking, cook the tagliatelle to al dente in a large saucepan of salted boiling water. Drain the pasta and serve with the salmon and pea sauce. Finish with the chopped parsley and the parmesan. Serve immediately.
«Once cooked and drained, add a little olive oil to the pasta. This will add flavour and keep the pasta nice and shiny.»