Combine 125 g semolina flour, 1 egg, 1 egg yolk, 5 ml olive oil, and 1.5 g sea salt in a mixing bowl.

Knead the mixture until a smooth dough forms.

Cover the dough and refrigerate it for 30 minutes.

Roll the rested dough into a thin sheet.

Cut the sheet into angel hair or pappardelle pasta strands.

Blend 50 g pine nuts, 1 garlic clove, 5 g rosemary, 5 g chives, 40 g basil, and 50 g Parmesan cheese.

Add 120 ml olive oil, 0.5 g sea salt, and 0.5 g black pepper; blend until smooth.

Refrigerate the pesto until it is needed.

Finely dice 150 g small prawns and 1 small chilli.

Finely grate the remaining 1/2 garlic clove.

Bring 2 l water to a boil and cook the fresh pasta until tender, about 2 to 3 minutes.

Sauté the diced prawns in a hot skillet until lightly cooked.

Add the chilli and grated garlic; stir constantly to prevent the garlic from burning.

Pour in 30 ml white wine and reduce it briefly.

Add 20 g butter and stir until melted.

Season the prawn mixture with sea salt and black pepper, then keep it warm.

Toss the drained pasta with enough pesto to coat it generously.

Divide the pesto pasta between two plates and spoon the warm prawns over it.

Finish each serving with micro herbs.