Pulse flour, eggs, and yolks in a food processor until a dough forms.
Wrap dough in cling film and rest in the fridge for 30 minutes.
Roll pasta through a machine, gradually decreasing the setting until thin.
Cut pasta into shapes and dust with semolina.
Clean and devein prawns, then slice them lengthways.
Dice salmon into chunks and score squid into 3cm squares.
Sauté onion in olive oil until translucent, then stir in curry powder.
Add wine and reduce liquid by two-thirds over high heat.
Stir in cream and simmer for 5-7 minutes until thickened.
Season sauce with salt and pepper to taste.
Boil pasta in salted water for 1-1.5 minutes until al dente.
Flash-fry seafood in a hot pan with oil for 1 minute.
Combine seafood with sauce and serve over the drained pasta with parsley.