Servings:
4
Prep time:
60
Cooking time:
60
INGREDIENTS
- For passatelli:
- - 125 g of chickpea flour
- - 125 g of buckwheat flour
- - 1 egg
- - 1 tablespoon of sage
- - 1 teaspoon of chopped rosemary
- - salt
- - Nutmeg
- For the cream:
- - 500 g of pumpkin
- - 100 g of potatoes
- - 1 leek
- - 1 shallot
- - 0.50 onion
- - Extra virgin olive oil
- - salt
- - Sunflower
INSTRUCTIONS
- Dice the pumpkin and the peeled potatoes, chopped the onion, leek and shallot. Gather vegetables and herbs in a pot along with 2 tablespoons of olive oil and a little salt. Put on the lid and cook over low heat for 30 minutes, diluted with water if too dry. Once cooked, blend it all getting a thick cream. Check for salt.
- Mix the chickpea flour with buckwheat flour, sage and rosemary, chopped, plenty of nutmeg and a pinch of salt. Form the fountain, break the egg in half and mix with the rest, diluting with water to obtain a homogeneous paste. Continue until the dough becomes elastic, then let it rest for at least thirty minutes.
- Form the passatelli. If you do not have the proper tool, reduce the dough into rolls of 4-5 mm in diameter, then cut them into 5 cm long pieces.
- Boil the passatelli in salted water for about 15 minutes (but taste them because cooking depends on their thickness), drain and place them in the hot cream just distributed in the dishes. Decorate with a drizzle of olive oil and, possibly, with some sunflower seeds or pumpkin.
