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 in 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 the development of future-proof menu 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

320 g planted.pulled Spicy Herbs
200 g young spinach

350 g flour mixture from

100 g whole buckwheat flour
140 g chestnut flour
40 g cornstarch
5 g guar gum
2 g xanthan
5 g salt
50 g mild olive oil
140-160 g water

Products in this recipe

planted.pulled

Spicy Herbs

Preparation

For the Garganelli (pasta), mix all the dry ingredients together.

Add olive oil and initially 100 g of water and knead 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 have added too much water, you can correct this with a little more buckwheat flour.

Roll the dough into four strands and divide into hazelnut-sized portions. Spread these on the fluted board to make garganelli. (If you don't have a fluted board, you can also shape the portions with your thumb in the palm of your hand and spread them over the back of a fork.)

Simmer in plenty of boiling water 5-7 min 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 pulled Spicy Herbs until crispy over medium heat. Finally, mix in the spinach leaves.

Drizzle the garganelli generously with oil. Enjoy the juicy fried planted pulled Spicy Herbs with the pasta.