Ingredients
For the papardelle
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200 g t00 flour (or, failing that, t45)
- 2 eggs + 1 yolk
- 1/2 tablespoon(s) olive oil
- 1 pinch of fleur de sel
- 1/2 bunch of oregano
- 1 dozen small edible pansies
For the pesto and garnish
- 2 bunches of basil
- 1 clove of garlic
- 20 g shelled almonds
- 20 cl of olive oil
- 20 g freshly grated parmesan
- 1 dash of lemon juice
- 100 g shelled beans
- 100 g shelled peas
Preparation
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Prepare the pesto: strip the basil leaves and place it in the bowl of a chopper with the almonds, a little oil, parmesan, garlic, salt and pepper. Mix to obtain a paste. Add olive oil until the pesto reaches the desired consistency. Add the lemon juice and set aside.
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Place the flour in a bowl and make a well in the center. Pour in the water and salt and mix to form a paste. Knead for 5min. The dough should be soft but not sticky.
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Let it sit for a few minutes before making strips. On one of them, distribute a few oregano leaves and pansy petals evenly. Moisten another strip and place the damp side on the leaves and petals. Gently seal and flour both sides of this double strip. Set the laminator to the widest notch again and laminate it, but going less finely than during the initial lamination (notch 3), to prevent the leaves and petals from tearing. Repeat with all dough strips. Roll them up on themselves and cut strips of approximately 2.5 cm using a knife to form parpadelles.
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Bring salted water to a simmer in a large saucepan and gently immerse the parpadelle. Remove them after 2-3 minutes using a slotted spoon and place them in a salad bowl with a little olive oil. Mix to prevent them from sticking.
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At the same time, cook the beans and peas for 5 minutes in boiling water and drain them. Mix them with the pasta and a little pesto. Serve with the remaining pesto.
