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1
Preheat the oven to 375 degrees F.
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2
Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta rolling machine.
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3
Cut the sheets into 1/4-inch thick strips, dust with semolina flour and set aside, covered with a damp kitchen towel, until ready to use.
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4
In a 12 to 14-inch saute pan, combine the wine, onion, bay leaves, and a pinch of salt and pepper and cook over high heat until the wine boils.
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5
Add the sole and shrimp.
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6
Reduce to a simmer and cook for 5 minutes.
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7
Strain out the solids, reserving them, and return the liquid to the pan.
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8
Add the milk and bring to a simmer.
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9
Once the fish and shrimp are cool enough to handle, cut the shrimp into 3 pieces each and the fish into strips.
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10
Set aside.
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11
In a heavy-bottomed saucepan, heat half of the butter until it is melted.
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12
Add the flour and whisk it in for 30 seconds.
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13
Remove the saucepan from the heat and whisk in the milk and wine mixture.
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14
Return the pan to the heat and bring to a boil over low heat.
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15
Cook over low heat for 15 to 20 minutes.
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16
Mix in the parsley and bread crumbs and season with salt and pepper, to taste.
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17
Remove from heat and set aside.
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18
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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19
Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes.
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20
Drain the pasta and, in a large bowl, dress it with 1/3 of the fish sauce.
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21
In a shallow casserole that has been greased with a little of the remaining butter, place half the dressed pasta, and top it with the cooked fish and shrimp.
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22
Spoon a little bit of the sauce over the seafood and top with the remaining pasta.
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23
Cover the top with the remaining pasta.
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24
Melt the remaining butter in a small pan on the stovetop and pour it over the top of the casserole.
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25
Bake for 20 minutes, then let rest for 5 minutes before serving.
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26
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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27
Make a well in the middle of the flour and add the eggs and the olive oil.
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28
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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29
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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30
The dough will come together when half of the flour is incorporated.
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31
Start kneading the dough with both hands, using the palms of your hands.
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32
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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33
Lightly reflour the board and continue kneading for 6 more minutes.
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34
The dough should be elastic and a little sticky.
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35
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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36
Roll the pasta out on a pasta rolling machine to the desired thickness.
