Process flour, seasoning, eggs, yolks, and oil into a smooth dough.
Wrap dough in cling film and chill for 30 minutes.
Divide the dough into two equal pieces on a floured surface.
Roll the dough through a pasta machine gradually until very thin.
Cut the pasta into 3mm strands using a taglierini attachment.
Dust pasta with flour and chill on a tray overnight.
Preheat the oven to 150°C.
Season tomato halves with oil and roast for 90 minutes.
Sauté shallots and garlic in oil until softened.
Deglaze the pan with white wine and reduce by one-third.
Stir in the roasted tomatoes and basil leaves.
Fry squid rings and tentacles in oil for 2-3 minutes.
Boil taglierini in salted water for 2-3 minutes until al dente.
Combine drained pasta, sauce, and squid, then garnish with basil.