For the Pasta Dough

• Add all the ingredients to the bowl of a stand mixer fitted with a dough hook and mix for 2-3 minutes, or until a dough forms, add 1-2 tablespoons of water if necessary.
• Wrap in cling film and allow to rest for at least 30 minutes.

For the Prawn Filling

• Shell and devein the prawns, reserving the heads and shells for other elements of the dish. Chop the prawn flesh into a course paste, toss through the onion tops and season.
• Place into a piping bag and set aside in the fridge until ready to fill the pasta.

For the Prawn Head and Ancho Oil

• Place 3 prawn heads into a medium saucepan. Add the remaining ingredients and bring to a simmer on a medium-low heat.
• Allow to simmer gently for 45 minutes, or until deep red in colour and punchy in flavour
• Strain through a muslin-lined sieve and set aside.

Meanwhile, prepare the Prawn Bisque

• In a heavy based saucepan, begin to fry off the remaining prawn heads and in olive oil for 2 minutes.
• Add the onion offcuts, tomatoes, basil stalks, peppercorns and a pinch of salt. Allow to gently fry for a few minutes until the shells just turn pink.
• Cover with 1 litre of water and allow to simmer gently for 45 minutes, until reduced and intense in flavour.
• Using a stick blender, puree all the ingredients into the bisque stock, then strain through muslin-lined sieve into a small saucepan.
• Set aside 60ml of the bisque for the onion soubise. Allow the remainder to reduce by half, or until thickened. Whisk in the butter, one cube at a time, emulsifying before adding the next cube. Season to taste with salt and lime juice.
• Cut the chilli in half and place into the bisque. Allow to gently infuse into the finished sauce until the heat is to your liking. Set aside in the saucepan until ready to serve.

For the Basil Oil

• Place basil leaves into a saucepan of salted boiling water for 30 seconds, then refresh in iced water. Dry on paper towel.
• Add to the cannister of a stick mixer with the oil and salt. Blitz with a stick blender for 1-2 minutes until fully combined into a thick green oil. Strain through a muslin-lined sieve and set aside into a small jug for plating.

For the Onion Soubise

• Place the sliced onions into a small saucepan with the butter on a medium heat. Season with salt and allow to gently fry for 15 minutes, until the onions caramelize and become and soft and jammy.
• Place into a blender with the reserved bisque and cream. Blitz until smooth. Pass through a fine sieve if not smooth enough. Set aside until serving.

For the Fried Onions

• Slice the onions on a mandolin to 2mm thickness. Place into a saucepan and cover with oil.
• Place on a low heat for 5 minutes until the onions begin to bubble and eventually turn golden brown - ensuring to stir every minute or so to cook evenly. Remove from the oil and drain on paper towel and season.

When ready to make the pasta

• Begin to roll and laminate. Portion half of the dough and wrap the remaining half.
• On a floured surface, use a rolling pin to roll out the pasta to a thinner disc. Then pass through the pasta machine on the thickest setting and begin to laminate your pasta sheets from the thickest to the thinnest settling, 3 times over, folding into a book after each set. Ensure your dough is thin but also maintaining structure.
• Cut your sheets into 6cm squares. Place 2 teaspoons of the filling in the middle and brush edges with water.
• Seal over each other to enclose and using your thumb make a dent in the middle of the sealed filling, to create your “Nocc”. Set aside on a floured tray until ready to cook.

When ready to serve

• Bring a saucepan of salted water to the boil. Warm the prawn bisque.
• Cook the pasta for 3-4 minutes, or until cooked through. Drain and toss through the prawn bisque.
• To serve, place the 2-3 tablespoons of the soubise on the base of each bowl.
• Add 1/3 cup of the prawn head and ancho oil to the warm bisque and serve with the pasta. Garnish with the fried onions and basil oil.