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Homemade chestnut pasta with sage
Duration:
60 Min
Level:
Hard
Made by:
Estella
Estella Schweizer is an activist for climate-friendly cuisine and an expert for plant-based nutrition. She is a certified "Plant Based Chef" and one of the best vegan chefs in Germany.
She works as a recipe and product developer for young sustainable food startups, advises restaurateurs and hoteliers on developing sustainable food concepts and is part of the Good Food Collective.
And in all of this, she is committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.
Ingredients
4
Servings
320 g planted.pulled Spicy Herbs
200 g young spinach
350 g flour mixture from
100 g whole buckwheat flour
140 g chestnut flour
40 g corn starch
5 g guar gum
2 g xanthan gum
5 g salt
50 g mild olive oil
140-160 g water
Products in this recipe
planted.pulled
Spicy Herbs
Preparation
1
For the garganelli (pasta), mix all the dry ingredients together.
2
Add olive oil and first 100 g of water and work by hand until a smooth dough. Gradually add enough water so that the dough can be kneaded well, but at the same time no longer sticks to your fingers. If you have added too much water, you can make up for it with a little more buckwheat flour.
3
Roll the dough into four strands and divide into hazelnut-sized portions. Spread them on the fluted board to form garganelli.
(If you don't have a fluted board handy, you can also shape the portions with your thumb in the palm of your hand and spread them over the back of a fork).
4
Simmer in plenty of boiling water 5-7 min until they float to the surface and taste cooked.
5
Lift the pasta out of the water, drizzle with a little oil in a large bowl and keep warm until all are cooked.
6
At the same time, fry the pulled Spicy Herbs over medium heat until crispy.
Finally, fold in the spinach leaves.
7
Drizzle the garganelli generously with oil. Enjoy the juicy fried planted pulled Spicy Herbs together with the pasta.
