Servings:
4
Prep time:
30
Cooking time:
10
INGREDIENTS
- - 200 g of flour kamut
- - 150 g pumpkin
- - 4 stalks of chicory cut, cultivated
- - 50 g of leeks
- - 40 g of pistachios
- - 3 tablespoons extra virgin olive oil
- - Salt
INSTRUCTIONS
- Form with the classic flour fountain , pour in the center about 100 ml of cold water with a pinch of salt and work for a few minutes until the dough is dry and compact; if necessary, add more flour or water.
- Roll out the dough to a thickness of about one millimeter, then cut the dough into rectangles about ten centimeters long and 2.3 centimeters wide (or other irregular shapes as desired). Roll out to dry maltagliati dusting with a little flour to keep them from sticking.
- Prepare the dressing reducing the pumpkin into, leek and stems of chicory into particularly small pieces. Place this mixture in a pan with a sprinkling of salt, cover with a lid and cook over low heat for 5-6 minutes, adding a little water if necessary. Eventually season with oil, check for salt and let stand.
- Boil the pasta in salted water for one or two minutes. Drain not too dry d directly into the pan with the sauce and add the finely chopped pistachios. Stir well and serve the dish, possibly with the pecorino apart and decoration herbs.
