Herbal chili noodles with baby artichokes, olives and lemon

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the thyme, shake dry. Except for something to garnish, pluck leaves from the stems and chop. Mix flour and semolina. Add 275 ml water, 4 tbsp. oil, chilli flakes, thyme and 1 tbsp. salt. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Form into a ball, wrap in foil and chill for about 30 minutes

2. 2

   Cut the pasta dough in thirds and form each piece into a long strand. Turn the pasta strands several times through a noodle machine one after the other, gradually thinning them (up to approx. level 4) until a long, thin sheet of dough is formed. Cut the edges of each strand straight. Cut the dough sheets into 1.5 x 10 cm long strips. Cover the pasta strands. Turn each strip into a spiral, press together at the ends and place on a floured baking paper or baking tray. Let the pasta dry for about 3 hours

3. 3

   Wash lemon hot, grate dry, finely grate peel. Halve the lemon, squeeze 1 half. Chop nuts finely. Peel garlic, chop coarsely. Wash asparagus, cut off woody ends. Cut the asparagus into small pieces, cover with a little salted water and stew in a pot for about 5 minutes. Drain the asparagus and chill in cold water. Finely puree the asparagus, garlic, mustard, 75 ml oil and about 125 ml water. Fold in nuts and lemon peel, season with salt, pepper and sugar

4. 4

   Wash the artichokes, breaking off the stalk close to the flower head to pull out woody fibres. Use a knife to cut the broken part straight. Cut off the outer leaves as well. Cut off about 1/3 of the fruit tip. Trim remaining leaf tips with scissors. Cook immediately in plenty of boiling salted water for about 15 minutes until the leaves can be easily removed. Drain the finished artichokes well

5. 5

   Wash parsley, shake dry, pluck off leaves and chop. Let the noodles, possibly in portions, simmer for 4-5 minutes in a large pot of boiling salt water. Take off some pasta water. Drain the pasta (do not rinse), immediately put it back into the pot with the olives, parsley and about half of the pesto, heat up briefly, season to taste, if necessary dilute with some pasta water. Cut the rest of the lemon into slices. Arrange noodles, artichokes and lemon wedges on plates. Sprinkle pasta with remaining thyme and garnish. Add the remaining pesto for the artichokes

6. 6

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
940 kcal

CARBS
113 g

FATS
46 g

PROTEINS
21 g