Put the flour together with the salt in a bowl, add the eggs and knead with your hands to form an elastic dough, wrap it in cling film and let it rest for at least 30 minutes at room temperature.

Then roll out the dough thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment. Then cook them in sufficiently salted water until al dente.

Line a baking sheet with parchment paper and preheat the oven to 250 degrees. Halve the peppers, remove the stalk and the kernels and then place them with the cut surface facing down on the baking sheet and place on the top shelf in the oven. Leave the peppers in the oven until they turn black and blister (about 20 minutes).

Then take the peppers out of the oven and IMMEDIATtbspY put them in a freezer bag, seal it airtight and let the peppers cool down in it. Now you can easily remove the skins from the peppers. Cut the peeled peppers into large pieces, do not throw away the brew that has formed in the bag.

Heat some olive oil in a saucepan and sauté the shallot and garlic in it, then add the paprika, tomato paste and sugar and let roast a little, then deglaze with the vegetable stock and the paprika stock and cook everything for about 15 minutes on smaller Let the flame simmer.

Then add the cream, bring to the boil and then finely puree with the hand blender and then season with salt, pepper and chilli from the mill, it should get through a bit of heat. Just before serving, fold in the parsley.

Put the olive oil in a bowl, rub in the garlic cloves, season with chilli from the mill, salt and pepper, stir well and soak the cleaned shrimp for at least 2 hours.

Then pour over a sieve and fry briefly in a hot pan - you don't need to add any oil, the oil from the prawns will do just fine.

Strain the tagliatelle and collect about 50 ml of pasta water. Add the pasta water to the sauce. Arrange the tagliatelle on a pasta plate, pour the sauce over it and top with the prawns as a topping.