Process flour, eggs, and yolks in a food processor until smooth.
Rest the dough in the fridge for 30 minutes.
Feed dough through a pasta machine starting at the thickest setting.
Repeat thinning process several times until the pasta is thin.
Trim edges and attach the tagliatelle cutter.
Cut dough into 5mm ribbons and chill overnight.
Fry shallots, chilli, lemongrass, ginger, and curry powder in oil.
Add wine and simmer until reduced by half.
Stir in cream and crabmeat and simmer for one minute.
Season with salt, pepper, lime juice, and coriander.
Boil pasta in salted water for 2-3 minutes until tender.
Drain pasta and toss with the warm crab sauce.