100g almond flakes
250g sour cream (18%)
a handful of perilla leaves
30g parmesan cheese
For the dough:
50g blue poppy seeds
Grind the poppes finely. Combine with semolina and salt, add eggs; then knead until elastic, stretch and cut out noodles.
Toast the flaked almonds then grind finely. Place in a blender, add the perilla leaves and the remaining ingredients and blend everything until combined.
Cook the noodles in salted water. Meanwhile heat slightly the almond sauce in a pan. Add some water from the pasta then add the noodles and stir to cover all in the sauce. Serve garnished with some perilla leaves, almond flakes and flaked parmesan cheese.