How to make Spelt Farfalle with Lemon Sauce
1. For the farfalle, roll out the pasta dough with the aid of a pasta machine to a thickness of approx. 1 mm. Cut into 7 cm squares with a knife or a pastry wheel. Fold each square three or four times in zigzag fashion and press together in the centre to form a butterfly shape. Leave to dry in the oven for 30 minutes then set aside, covered, until ready to cook or freeze until ready to use.
2. Peel the skin of the whole lemon thickly, removing the white inner skin and dice the flesh of the fruit. Cook the shallot, garlic and honey briefly in the butter. Add the diced lemon and ginger and cook everything to a pulp. Add the port and vegetable bouillon and allow to thicken slightly.
3. Pass through the sieve and cook until thick. Add the cream and Parmesan, bring to boil and season to taste.
4. Cook the farfalle in salted water for 5 to 6 minutes until al dente. Add the lemon strips 2 minutes before the end of the cooking time and cook together. Drain the pasta and mix with the strips and sauce.
5. Cut the chives into 2 cm long pieces and scatter over.
The alcohol evaporates almost completely during cooking. White grape juice can be used instead of the port. The lemon puree must be cooked without allowing the cream to curdle. Do not use half fat cream. The fresh tangy sharpness of the ginger goes very well with the spelt. Ginger stimulates digestion and the absorption of vital substances from food.
Irene is a passionate cook and talented baker who is known for her delicious cakes and her hearty soups, as well as healthy and wholesome recipes.
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