Mix the flour with the semolina. Then slowly add the water while kneading the dough. Chop the basil and add to the dough. Continue kneading the pasta dough until it becomes elastic and no longer sticks to your hands. Let the dough rest in the refrigerator for half an hour.

Roll out the dough in a pasta machine to the desired thickness. Now portion the dough and guide it through the cutting attachment of the pasta machine. Hang the finished pasta on a pasta dryer.

Put the dried noodles in boiling salted water and cook for about 5 minutes, until the noodles are firm to the bite. Then arrange on plates.

Chop the shallot and garlic and sauté in butter. When the shallots are translucent, deglaze with Riesling. Add the cream and vegetable stock and reduce. Puree everything in a blender and season with salt, pepper and lime juice.

Pat the scallops dry and season with coarse pepper. Melt the butter in a pan. Fry the scallops with the sprig of rosemary and the clove of garlic briefly on each side, then serve on the fettuccine.

Melt powdered sugar in a pan. Caramelize the halved cherry tomatoes and deglaze with balsamic vinegar.