Platonic noodles

Ingredients for 2 servings:

• 100 g semolina (durum wheat semolina)
• 50 g spelt flour
• 2 eggs
• 1 pack of cinnamon
• ½ cup cloudy apple juice
• 10 tsp salt
• 2 potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 8 sprigs of thyme
• 2 nutmeg
• 2 pinch(s) ginger
• 2 pinch(s) pepper, black
• 4 bay leaves
• ½ handful of pine nuts
• 5 tbsp cream
• 4 pinches of Parmesan cheese
• 3 tbsp clarified butter
• 2 pinch(s) coriander

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Apple – cinnamon – tagliatelle with creamed potatoes and thyme

First, knead a mixture of durum wheat semolina, spelt flour, cinnamon, 1 egg yolk, 1 whole egg, a sufficient amount of salt, and cloudy (or homemade) apple juice into a firm but not too hard dough (the amounts for durum wheat semolina and flour are only approximate; add a little more if needed). Let the dough rest, wrapped in cling film, at room temperature (or in the refrigerator) for 30 minutes to 1 hour. Meanwhile, prepare the pesto: Peel the potatoes, cut them into small cubes, and fry them in a pan over medium heat in clarified butter with plenty of fresh, healthy thyme sprigs for a few minutes until tender. Then add the very finely diced onion, pressed garlic, and crushed or chopped pine nuts. The thyme is followed by light pinches of nutmeg, ginger, salt, black pepper, and ground coriander. You can also add a few bay leaves, which you then remove (also remove the stronger thyme sprigs or pluck the leaves first). Now add the cream and 1-2 pinches of Parmesan to the pan and let it absorb the mixture. Keep the pesto warm in the pan. Using a sufficient amount of spelt flour, roll out the dough thinly to a thickness of 1 mm, fold it together or roll it, and cut into tagliatelle. Cook the pasta in well-salted, boiling water for 4-7 minutes until tender, then drain, add to the pan, and stir in the pesto on the stove for 1 minute. Sprinkle with 1-2 more pinches of Parmesan before serving.