Method

• 1.
  For the pasta dough, place semolina and a pinch of salt flakes in a bowl and make a well in the centre. Add eggs and oil and work in with a fork until combined. Transfer to a work surface and knead until dough comes together as a smooth ball (about 1 minute). Enclose in plastic wrap and stand for 30 minutes.
• 2.
  Cut dough into 2 portions. Working one at a time, roll through the pasta machine’s widest setting 2-3 times, folding into thirds each time, until it has a glossy shine. Continue passing dough, each time through a thinner setting, until you get to the last setting. Repeat with remaining dough. Rest for 15 minutes. Cut sheets into 30cm lengths. Stack sheets two high. Working with one stack at a time, fold one end over the other to make a rectangular shape. Cut into 2-3mm-wide strips. Flour liberally. Place on a tray dusted with semolina, cover with plastic wrap and chill until required.
• 3.
  For the crab butter, melt butter in a large saucepan over low heat. Add one crab and cook for 15 minutes until butter becomes fragrant. Remove from the heat and cover with plastic wrap. Allow to steep like a tea until cool to touch. Strain through a fine sieve, discard solids and set aside.
• 4.
  For the stock, place remaining crab in a large saucepan, cover with water and bring to a simmer. Skim off any foam that forms on the surface. Simmer for 20 minutes. Remove from heat and cover with plastic wrap. Allow to steep like a tea until cool to touch. Strain through a fine sieve, discard solids, and season with a pinch of salt.
• 5.
  Bring a large saucepan of salted water to the boil (see notes). Heat half the crab butter in a very large frypan over medium heat. Cook garlic and chilli, stirring, for 1-2 minutes until golden. Add crab meat. Cook, stirring occasionally, for 1-2 minutes until white. Add stock, herbs and a pinch of salt flakes. Increase heat to high. Cook, stirring occasionally, for 5-10 minutes until sauce is reduced.
• 6.
  Cook pasta in the boiling water for 30 seconds (depending on how recently you made your pasta or how al dente you like it, you can go for up to 1 minute 30 seconds). Transfer pasta and a little cooking water to the crab meat and bring to a simmer, stirring continuously and adding remaining crab butter to emulsify the sauce. Once the butter is completely melted, add a dash of lemon juice and check seasoning. Divide among bowls, sprinkle with extra chives and top with salmon roe.