Ingredients for 2 servings:
- 100 g roasted pumpkin puree
- 95 g Bake-Free Noodles flour mixture
- 20 g water
- 4 g Himalayan salt
- 2 cloves of garlic (peeled 9 g)
- 2 g coconut oil
- 1 tsp cold pressed pumpkin seed oil (4 g)
- cocktail tomatoes, fresh herbs for serving
Preparation:
Mix the pumpkin puree with the salt and enough flour to give it a good consistency. I even needed extra water, it also depends on the pumpkin, but that’s about these proportions for an stretchable dough. On a dry surface, shape a thin worm out of it, cut it into small pieces, press it with a fork and cook it in flag water for about 2 minutes (be careful because the water will hesitate). Rinse thoroughly with cold water, then when drained, fry in coconut oil in a hot pan and stir in the pressed garlic as well. To keep it from burning, give the whole thing a few sips of water. Once done, sprinkle with pumpkin seed oil, sprinkle with fresh herbs and serve with tomatoes.
