Pulse flour, egg, and egg yolks in a food processor until a dough forms.
Cover dough with cling film and refrigerate for 30 minutes.
Feed half of the dough through a pasta machine until it reaches the thinnest setting.
Cut the pasta into thin strips using the tagliatelle attachment.
Repeat with remaining dough, dust with semolina, and use immediately or refrigerate.
Boil pasta and courgettes in salted water for two minutes.
Gently cook olive oil, tomatoes, garlic, squid, and parsley in a frying pan for two minutes.
Add the pasta and courgettes to the frying pan and stir.
Season with chilli, salt, and pepper, then top with shaved bottarga.