Servings:
4
INGREDIENTS
- For the dough:
- - 200gr durum wheat semolina
- - 80gr flour strength
- - 40gr chickpeas flour
- - 160ml water
- - 1 tablespoon extra virgin olive oil
- - A pinch of turmeric
- For the pesto:
- - The leaves of 2 beets (the softer parts)
- - 50g tofu
- - 3 tablespoons Mixed Seeds WELLNESS
- - 1 clove of garlic
- - The peel of half a lemon
- - Extra virgin olive oil
- - Salt and pepper
INSTRUCTIONS
- Start by preparing the dough and sift the flours through a colander and place them on a pastry board.
- Pour the room temperature water and the olive oil in the middle. Add a pinch of salt and a pinch of turmeric. Knead for about 10 minutes, to obtain a smooth and consistent dough. Cover it with cling film and let it sit for at least 30 minutes before using it.
- In the meantime, prepare the pesto.
On a low heat, boil the tofu with slightly salted water, then drain it. Rinse the beet leaves and let them dry.
- Place the peeled garlic in the mixer. Add two tablespoons mixed seeds and process for a few seconds. Then add the beet leaves and one ice cube (to maintain the vibrant color of the pesto). Process again and add the tofu. Add salt and pepper to taste and add olive to obtain a smooth pesto.
- Level the dough at 3mm height and create the tagliolini. Cook them with salted water for a few minutes, then drain them keeping some cooking water. Season the pasta with the pesto. Add the remaining mixed seeds and, if needed, the cooking water. Serve with some fresh pepper and the sliced lemon peel.
