Combine the semolina, 00 flour, egg yolks, egg white and sea salt in a large bowl.

Mix until a dough forms, then knead until smooth and elastic.

Wrap in cling film and rest in the fridge for 1 hour.

Remove the dough from the fridge and allow it to come to room temperature.

Divide the dough into 2 pieces, keeping any unused dough covered to prevent it drying out.

Pass each piece through a pasta machine, starting on the widest setting and reducing the thickness one setting at a time until you have thin sheets of pasta.

Fit the tagliatelle cutter attachment and pass the sheets through to create tagliatelle.

Bring a large pan of salted water to the boil.

Cook the fresh pasta for 4–5 minutes until tender.

Drain carefully and serve immediately.