Make the Black Garlic Pappardelle

Blend the black garlic into the eggs: In a blender or food processor, combine the black garlic cloves, whole eggs, egg yolks, olive oil, and salt. Blend until completely smooth and homogeneous—the mixture will be dark and aromatic with a slightly sweet, malty smell. Set aside.
Make the dough: Combine the "00" flour and semolina in the bowl of a stand mixer fitted with the paddle attachment (or pulse in a food processor). With the motor running on low, gradually pour in the black garlic egg mixture. Mix until a shaggy dough forms.
Knead until smooth: Turn the dough onto an unfloured work surface—the slight tackiness helps develop gluten. Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when poked. The dough should be pliable but not sticky. If truly too sticky, add flour by the teaspoon; if dry, wet your hands slightly and continue kneading.
Rest the dough: Wrap tightly in plastic wrap and rest at room temperature for at least 1 hour, or refrigerate overnight. Critical technique note: If refrigerating overnight, allow the dough to return to room temperature for 30-45 minutes before rolling.
Roll the pasta: Divide dough into 4 portions. Work with one piece at a time, keeping the rest covered. Flatten the portion into a rough rectangle. To avoid the "snappy" texture the judges criticized: Use only the lightest dusting of semolina (not flour) between passes, and work quickly so the pasta doesn't dry out. Pass through the widest setting twice, then progressively through narrower settings until reaching setting 5 or 6 (about 1/16-inch thick).
Cut the pappardelle: Lay the pasta sheets on a lightly semolina-dusted surface. Let rest uncovered for 5 minutes to dry slightly—this prevents sticking when cut. Roll loosely and cut into ¾-inch wide ribbons. Toss gently with semolina to prevent sticking. Use within 2 hours or freeze.

Make the Cumin Lamb Ragu

Toast and grind the spices: In a dry skillet over medium heat, toast the cumin seeds, Sichuan peppercorns, coriander seeds, and fennel seeds until fragrant, about 2 minutes, shaking frequently. Transfer to a spice grinder and pulse to a coarse powder. Mix with the ground cumin and chili flakes.
Brown the lamb: Pat the lamb cubes dry with paper towels—this is essential for browning. Season generously with salt and white pepper. Heat 2 tablespoons oil in a Dutch oven over high heat until shimmering. Working in batches to avoid crowding, brown the lamb on all sides, about 3-4 minutes per batch. Transfer to a plate.
Build the aromatics: Reduce heat to medium. Add the remaining oil, then the onion. Cook until softened and beginning to brown, 5-6 minutes. Add the ginger and garlic; cook 1 minute until fragrant. Add half the spice mixture; stir for 30 seconds.
Braise the lamb: Return the lamb and any accumulated juices to the pot. Add Shaoxing wine, scraping up any browned bits. Add stock, both soy sauces, brown sugar, star anise, and cilantro stems. Bring to a simmer, then reduce heat to low. Cover and braise for 2-2½ hours until the lamb is fall-apart tender.
Finish the ragu: Remove the star anise and cilantro stems. Using two forks, shred the lamb into the sauce. If the sauce is thin, simmer uncovered until it coats the lamb. Stir in the remaining spice mixture. Adjust seasoning with salt, pepper, and a touch more soy sauce if needed.

Make the XO Sauce

Rehydrate the dried seafood: Place the dried scallops and shrimp in separate bowls. Cover each with warm water and soak for 1 hour until softened. Drain, reserving the soaking liquid. Finely shred the scallops and mince the shrimp.
Cook the XO sauce: Heat the oil in a medium saucepan over medium-low heat. Add the shallots and cook slowly until golden and crispy, about 15 minutes. Add the garlic and ginger; cook 2 minutes. Add the lap cheong and cook until the fat renders, about 5 minutes.
Build the flavor: Add the shredded scallops, minced shrimp, dried chilies, and black beans. Increase heat to medium. Add Shaoxing wine and 2-3 tablespoons of the reserved soaking liquid. Cook, stirring frequently, until the mixture is fragrant and slightly caramelized, about 10 minutes. Season with soy sauce and sugar. The sauce should be intensely savory with complexity from the dried seafood.

Assemble the Dish

Cook the pappardelle: Bring a large pot of well-salted water to a boil. Add the fresh pappardelle and cook for 2-3 minutes, until tender but still with slight bite. Reserve 1 cup pasta water before draining.
Combine: Toss the hot pasta with the cumin lamb ragu, adding pasta water as needed to create a silky sauce that clings to the noodles. The pasta should be glossy, not dry.
Plate: Divide among warm bowls. Top each portion with a generous spoonful of XO sauce. Scatter tender celery leaves and fresh cilantro over the top. Finish with sliced scallion greens and 3-4 shrimp chips per plate, either whole as a dramatic garnish or broken into shards.