Homemade flower pasta with fennel snow peas cream sauce

Recipe from Jule Frommelt


Organic flowers (cornflower, calendula)

Flour 405 (505)

Durum wheat semolina

Snap peas

Fennel bulb with fennel green




1/2 tbsp oil (neutral)

1 teaspoon vegetable stock






Pluck flowers into a larger bowl.

In the bowl with flower petals, add the flour, the semolina and 1/4 tsp salt and mix everything well. Then slowly knead in water until a smooth and elastic dough is formed. Put in an airtight container (alternatively beeswax paper) and set aside.

While the dough rests, cut the onions and fennel into small pieces and halve the sweet peas. Cut the fennel greens a little finer.

Roll out the pasta dough on a clean table top with enough flour everywhere (so that it does not stick) to a 3mm thin dough. It is important that the dough is not too moist, otherwise it will stick together. Then roll this thin dough from one side into a spiral roll and cut off strips approx. 1 cm wide with a very sharp knife. After cutting, unroll the rolls on a floured plate and collect them as loose heaps.

Heat the water in a large saucepan and add a pinch of salt to the water.

In a second pot (or a deeper pan), fry the onion pieces with a little oil and a sip of water with the vegetable stock and after a few minutes add the fennel and sweet peas. Steam with the lid closed for another 5 minutes. The vegetables should still be nice and crisp. At the end add the cream and heat again very briefly.

Now put the noodles in the boiling water, being careful not to stick them together. After 3-4 minutes the pasta is ready and should best be taken out of the water with a ladle and immediately spread over the 2 plates.

Now just pour the sauce over the pasta and sprinkle with a few more flower petals if necessary.

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