Nori Tagliatelle

1. Combine the flours, ground nori, and salt. Place the flour on a dry, clean work surface, forming a mound. Create a well in the middle.
2. Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the eggs, be careful not to disturb the walls of the flour. Slowly begin to incorporate the flour, starting with the inner rim of the well, into the egg mixture. Continue mixing the flour with the eggs until you have a solid mass.
3. At this point, with your hands, start folding and forming the dough, incorporating the rest of the flour. Use a spray bottle to spritz and moisten the dough until you have a stiff, solid mass (removing any dry clumps of flour).
4. Knead the dough. Drive the heel of your hand into the dough, rotate the dough 45 degrees and repeat for 10-15 minutes, until the dough is firm and bouncy, and smooth, silk-like in texture. Tightly wrap the dough in plastic and let rest 30 minutes.
5. Lightly flour your work surface. Cut the dough into quarters. Flatten one piece of dough (keep the rest covered to prevent it from drying out). Pass the dough through your pasta roller, starting with the widest setting and continue through each narrower setting. Pass the dough through each setting twice until you achieve desired thickness (to setting #5 on a KitchenAid pasta attachment).
6. Lightly dust the top of the pasta sheet with semolina flour. Roll up into a log. With a sharp knife, slice the dough into 1/2″-wide pieces. Unroll each strand.
7. Repeat with the remaining dough.

Uni Pasta

1. In a blender or food processor, combine the urchin roe, olive oil, and shichimi togarashi. Puree. Set aside.
2. Bring a large pot of salted water to a boil. Drop in the pasta and cook until al dente (just a few minutes for fresh pasta). Drain, reserving 1/2 cup of the pasta cooking water.
3. Heat the butter in a large skillet over medium heat. When just melted, add the pasta and toss to coat. Add the uni puree and some of the pasta cooking water, a tablespoon at a time, until it forms a creamy sauce. Toss the pasta until just heated through. Remove from the skillet. Taste for salt and season as needed. Top with fresh chives, chive blossoms, and a sprinkling of togarashi.