Wholemeal pasta salad, mixed greens and calendula
Instructions
2_03449 INTEGRAL PASTE salad, MIXED GREENS and CALENDULA INGREDIENTS for 4 PEOPLE 300 g wholemeal wheat flour, stone ground, 150 g flour, 200 g 0 Mixed Greens, calendula flowers, 4 20 drops of aceto balsamico tradizionale di Modena, extra-virgin olive oil, salt, pepper to reel.
Mix the two flours and knead them with a tablespoon of olive oil, a pinch of salt and warm water just enough to obtain a smooth paste, firm and supple.
Formed into a ball, cover with plastic wrap and let it rest for half an hour.
Divide the dough into pieces and run between the rollers of a pasta machine to obtain thick 3 mm sheets: cut into strips about 3 mm in order to obtain the square speghetti.
Your on a tray lined with a towel and let them dry slightly.
Clean and wash the Mixed Greens Cooked the pasta in plenty of boiling salted water for 3-4 minutes.
Add Mixed Greens and continue cooking for a couple of minutes from the resumption of the boil.
Drain and cool under running water.
Drain them well, transfer it to a bowl and season with four tablespoons of olive oil, salt and pepper.
Spread the dough with the Mixed Greens on plates, sprinkle with the petals of the flowers of calendula and complete with drops of balsamic vinegar.
