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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
320g planted.pulled Spicy herbs
200g young spinach
350g flour mixture from
100g whole buckwheat flour
140g chestnut flour
40g corn starch
5g guar gum
2g xanthan gum
5g salt
50g mild olive oil
140-160g 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 for 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 planted.pulled Sauté the spicy herbs over medium heat until crispy.
Finally, fold in the spinach leaves.
7
Generously drizzle the garganelli with oil. Serve the succulent planted.pulled Spicy herbs together with the pasta.
