Blend flour and eggs in a food processor until fine crumbs form.
Add olive oil and salt, then pulse to combine.
Form the dough into a ball and knead until smooth.
Wrap dough in cling film and refrigerate for 30 minutes.
Roll out the rested dough to 1cm thickness.
Pass dough through a pasta machine from widest to finest setting.
Cut the pasta into linguine using the machine attachment.
Measure 35g of pasta per person and allow remaining pasta to dry.
Fry chilli and garlic in olive oil until softened.
Add mullet and fry for two minutes.
Pour in white wine and reduce the liquid.
Add stock and reduce again.
Boil the pasta in salted water until tender.
Drain pasta and stir into the sauce.
Garnish with herbs, lemon zest, salt, and pepper.