Mix the flours together, before dividing into two 100g amounts, each in its own mixing bowl. Alternatively, you can form two wells out of the flour on a flat kneading surface, but it will get messy once you start mixing in the squid ink.

Combine the egg, egg yolk, and oil, whisking lightly. Pour half of this into one of the mixing bowls; retain the other half.

Into the mixing bowl to which you’ve just introduced your wet ingredients, add the squid ink. Combine using a fork, until dough holds together as a ball.

Knead vigorously for 10 minutes, then transfer to an airtight container away from direct sunlight or heat. Rest for 30 minutes.

Add the other half of the egg and oil mix into the remaining bowl of flour, with the lemon zest and juice. Combine using a fork, until dough holds together as a ball.

Transfer this second ball of dough to an airtight container away from direct sunlight or heat, and also rest for 30 minutes.

To prepare your pasta for lamination, begin by rolling each dough individually through the thickest setting of the pasta machine a few times, folding over itself in between passes. This will aid in gluten development.

Next, incrementally step both doughs through to a thickness of 6, or medium-thin. Cut into sheets of approximately 30cm as you go.

Lay sheets of one dough type flat on a lightly floured surface; carefully lay sheets of the other dough on top of these.

Drop the pasta machine down to a thicker setting of 2 or 3, and gradually pass the combined sheets back through, stepping up again to a medium-thin setting of 5.

Bring a large pot of lightly salted water to the boil, on high heat.

While water reaches the boil, heat 3 tbsp of olive oil in a medium sized frypan, on high heat. Dredge the whitebait in the flour, and then add to the pan, frying for 30 seconds or until the fish has turned white and begun to crumble. Remove fish from pan, and lower heat to medium.

Add the crushed garlic cloves and whole chillies to the frypan and cook, stirring, for 3-4 minutes or until colour begins to develop. Add the white wine and garum, stir, and cook for a further 2-3 minutes.

While the sauce reduces, drop the pasta into the boiling water and cook for 2-3 minutes, or until al dente. When you bite into the pasta it should be firm, but not show any white, raw dough in the centre. Once cooked, drain pasta, retaining half a cup of the pasta water.

Return the frypan to high heat, and add the whitebait and pasta, with a generous splash of olive oil. Toss thoroughly, gradually adding pasta water (if required) until sauce and pasta are completely emulsified. Stir a squeeze of lemon juice in before removing from the heat.

Serve with finely chopped parsley and a sprinkling of large salt flakes.