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