Poppyseed noodles with almond sauce


100g almond flakes

250g mascarpone

250g sour cream (18%)

a handful of perilla leaves

salt, pepper

30g parmesan cheese

For the dough:

50g blue poppy seeds

320g semolina

3 eggs


Cooking instructions:

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.

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