Homemade chestnut pasta with sage

Duration: 60 mins
Difficulty: Difficult
Made by: Estella
Estella Schweizer is an activist for climate-friendly cuisine and an expert in plant-based nutrition. She is a certified “Plant Based Chef” and is 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 the development of sustainable dining concepts and is part of the Good Food Collective. And in all of this we are committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.


4 Portions

320g planted.pulled Spicy herbs
200 g young spinach

350g flour mixture

100 g Whole grain buckwheat flour
140g chestnut flour
40g Cornstarch
5g Guar gum
2g Xanthan gum
5g Salt
50g mild olive oil
140-160g Water

Products in this recipe

Spicy herbs
3,99 €
18,14 €per 1 kg
VAT included and Shipping costs will apply
3,99 €


For the garganelli (pasta), mix all the dry ingredients together.
Add olive oil and first 100 g of water and work by hand to form a smooth dough. Gradually add enough water so that the dough can be kneaded well but no longer sticks to your fingers. If you added too much water, you can make up for it with a little more buckwheat flour.
Roll the dough into four ropes and divide into hazelnut-sized portions. Spread these on the grooved board to form Garganelli. (If you don't have a ridged board at hand, you can also shape the portions with your thumb in the palm of your hand and rub them over the back of a fork.)
Simmer in plenty of boiling water for 5-7 minutes until they float to the surface and taste cooked.
Remove the pasta from the water, drizzle with a little oil in a large bowl and keep warm until all are cooked.
At the same time, fry the planted.pulled spicy herbs until crispy over medium heat. Finally fold in the spinach leaves.
Drizzle the garganelli generously with oil. Enjoy the juicy fried planted.pulled spicy herbs together with the pasta.

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