Ingredients for 4 people

500 gr mixture of natural flours for Mulino Marello pasta

3 tablespoons organic ground flaxseeds

2 courgettes

4-5 tablespoons of organic rice vegetable cream

Water to taste

Extra virgin olive oil to taste

Salt to taste

Procedure

Let a tablespoon of already ground flaxseed or one that you have ground with the coffee grinder soften, together with 3 tablespoons of water. Let it rest for a few minutes. In the meantime, pour about 400 g of flour into a bowl and leave the remainder ready to help you knead. Add two pinches of salt, the softened flax seeds and begin to slowly add the water. Work with the spoon and then with your hands. If the dough is sticky, add flour. The dough obtained can be transformed immediately or left to rest in the refrigerator wrapped in cling film for the necessary time. Prepare a baking tray covered with baking paper and dusted with flour, where you will place the dough. Prepare many small rolls with your hands, no more than a couple of centimeters long. Cook the pasta in plenty of salted water for about 7-8 minutes. In the meantime, soften the courgettes cut into pieces in a pan with a little water, add the cream and the pasta. Sauté over high heat. Serve with extra virgin olive oil and ground flax seeds.

Curiosity

For this recipe you don't need a rolling pin or even a pasta machine. Often the mere idea of ​​having to use these two tools which require time and space, stops us from preparing fresh pasta, ending up, as always, preferring dried packaged pasta. The idea of ​​fresh pasta rolls allows you to create a truly delicious and tasty dish of fresh pasta in a simple and quick way. If we prepare the dough in the morning and have it ready in the evening, just take a few minutes to make the rolls and the recipe is ready! I added flaxseeds to the dough to increase the consistency of the dough, which was already excellent in its own right, as well as adding a portion of good fats. The recipe is completely vegetable, eggs are not necessary in the dough and choosing a vegetable cream makes the dish very digestible. This pasta is perfect with the first sweet courgettes of the season, but also with the first peas and the next asparagus soon on the market stalls.

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com