Method

• 1.
  For the pasta, place flour on a wooden board, make a well in the centre and drop in the eggs and 1 tsp salt flakes. Combine using your fingers or a fork, then knead mixture vigorously for about 10 minutes. At first it will look crumbly, but once your body heat activates the starch in the flour, the dough will change its texture, turning into a smooth, firm ball. Enclose in plastic wrap and chill for 30 minutes to rest. (You can also mix the dough in a food processor. Process flour, eggs and salt for 1-2 minutes until mixture resembles wet sand, then tip onto a floured board or work surface, bring together with your hands and knead for 1 minute.)
• 2.
  Cut rested dough into quarters. Work with one piece at a time and keep the remainder enclosed in plastic wrap to prevent it from drying out. Flatten the piece of dough with the palm of your hand, then pass it through the pasta machine’s widest setting 3-4 times, folding dough into thirds each time. Continue passing dough, each time through a thinner setting, until you get to the second-last setting or the sheet is roughly 2.5mm thick. Pass dough sheet through the spaghetti cutter. Dust with semolina and allow to dry slightly at room temperature.
• 3.
  Preheat oven to 180°C and line a roasting tin with baking paper.
• 4.
  Place cherry tomatoes and chopped roma tomato in a large bowl with the oil, skin-on garlic clove, dried oregano, fresh oregano, parsley stalks, sugar and 2 tsp salt flakes. Mix to combine. Place on the prepared tray and roast for 1 hour or until tomatoes are blistered.
• 5.
  Heat extra oil in a large frypan over medium high heat. Add shallot and cook, stirring occasionally, for 2-3 minutes until fragrant. Add butter and crushed garlic clove and cook for 2-3 minutes or until butter is bubbling. Add bug meat and cook, stirring occasionally, for a further 3-4 minutes until cooked. Add wine and simmer, stirring continuously, for 1-2 minutes until reduced by three quarters and wine is absorbed.
• 6.
  Cook tagliolini in a large saucepan of salted boiling water for 30 seconds-1 minute or until al dente, then drain immediately and add to the sauce, adding a little cooking water if needed. Add roast tomato mixture and toss to combine.
• 7.
  Divide among serving plates and top with parsley leaves and chilli oil.