Peel, destem and crush the garlic.
Finely chop the chillies.
Coarsely chop the parsley.

Fit the Spiral Dough Tool to the machine.

Add flour, eggs, yolks, squid ink and salt into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Knead on speed 1 until the dough comes together.
Knead on speed 2 for about 7 minutes until a smooth ball is formed.
Wrap the dough in plastic wrap.
Chill in the fridge for 30 minutes.

Retrieve, clean the Mixer bowl and fit the Lasagne Roller Attachment.
Remove the plastic wrap from the dough.
Dust dough with semolina.
Fold the dough in half and roll again.
Repeat this process twice more until the dough is smooth.
Reduce the wideness setting on the roller to setting 1 and pass the dough through.
Change to setting 2 and repeat.
Continue this process through to setting 8.
Cut the dough into long strips about 40 cm in length.
Lay out to dry for 10 minutes.
Remove the Lasagne Roller Attachment from the machine and fit the Tagliatelle Roller Attachment.
Dust the dough strips with semolina.
Pass the dough strips through the cutter.
Lay out to dry on a cooling rack, in portioned nests.

Add the oil to a large frying pan.
Heat over a high heat.
Add roe to the pan.
Fry for 1 minute.
Add garlic and chilli to the pan.
Fry for 2 minutes.
Add stock and tomatoes to the pan.
Bring to a simmer and cook for about 10 minutes.

Retrieve, clean the Mixer bowl and fit the Blender Attachment.
Transfer contents of the frying pan into the blender goblet.
Blend until smooth.
Bring a saucepan of salted water to the boil.
Transfer the dried pasta to the saucepan.
Cook for 4 minutes.
Drain through a colander and set aside.
Add oil and scallops to a clean large frying pan.
Heat over a high heat.
Fry the scallops for 1 minute on each side.
Transfer the roe sauce and pasta into the frying pan.
Stir until well combined.
Divide into 4 serving bowls.

Serve
Garnish with parsley and chilli.