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Using a pasta extruder, start by working the flour. Mix the yolks and water. Gradually add to the flour and work for 10 minutes until the dough has come together, don't allow the dough to get too warm. Switch the machine to extrude setting and begin to cut the pasta onto a tray lined with semolina.
Using a wide based saute pan, starting over a high heat. Add a good amount of olive oil and then add the diced bass. Roast for ⅔ minutes allowing the bass to break down. Add the saffron, allow to bleed for 1 minute. Add the fennel, shallots, chilli, star anise and fennel seeds. Deglaze with orange juice and reduce by half. Add the pernod and reduce by half. Add the cooked pasta and some of the pasta cooking water. Finish with finely cut parsley.