1. To make fettuccine, pulse flour and semolina in a food processor until combined. With the motor running, add eggs, then gradually add iced water and process until mix just comes together.

2. Remove dough and knead on a floured surface until smooth and elastic. Divide dough into four portions, then wrap each in cling film, or cover with a clean, damp tea towel. Set aside for 10 minutes to rest.

3. Next, adjust a pasta machine's rollers to the widest setting and, working with one portion at a time, feed dough through the rollers. Fold in half lengthways, feed through rollers again, then repeat folding and rolling, reducing the setting each time, until pasta is 1-1.5mm thick. Repeat this process with remaining dough.

4. To make fettuccine, fit pasta machine with a fettuccine cutting attachment and feed pasta sheets, one at a time, through the attachment. To make fettuccine by hand, loosely roll up a pasta sheet. Trim ends and discard. Using a sharp knife, cut the pasta crossways at 5mm intervals. Unravel fettuccine strands.

5. Next, bring a large saucepan of salted water to the boil over a high heat, add pasta and cook for 1-2 minutes or until al dente, drain and spread over an oiled baking tray.

6. Meanwhile, heat oil in a large frypan over a medium heat, add garlic and chilli and cook, stirring, for 2 minutes or until garlic turns golden. Add squid and cavolo nero and cook for 1-2 minutes until cavolo nero wilts, then stir in lemon zest. Add pasta and toss to combine, season with sea salt and ground black pepper, and serve immediately.