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Combine flour, semolina, egg yolks, oil and a pinch of salt. Knead until smooth and homogeneous. Let the dough rest in the refrigerator for at least two hours, then roll it out and cut it into noodles about 1 cm wide. Form floured dough nests, cover with a tea towel.
Wilt the chopped shallots in a saucepan with a drizzle of oil. Add the salted meat and brown until all the water evaporates. Transfer the meat to a plate with the butter and a little water; bake at 180°C for 12 minutes, stir and continue cooking for another 12 minutes.
Dry bay leaves at 55°C overnight. Finely chop and sieve to a fine powder.
Cook the noodles in plenty of salted water. Drain them al dente and toss them in a pan with the meat sauce and a ladle of cooking water. Top with Parmesan cheese, lemon zest and a drizzle of extra virgin olive oil.
Plate by forming a nest of noodles. Top with cocoa beans and a sprinkling of bay leaf powder.