2 servings
- 130 g (4 ½ oz ) wholemeal durum-wheat flour
- 70 g (2 ½ oz ) wholemeal soft-wheat flour
- 2 small fennels, cleaned (take aside the leaves) and finely sliced
- 1 garlic clove, peeled
- Black pepper
- Fennel leaves
- Fennel seeds
- Extra virgin olive oil
- Sea salt
Mix the two kinds of flours in a bowl, using a fork. Add some water, stirring continuously until you have a thick but tender and tensile dough. Work it briefly with your hands. Lengthen the dough over a working surface as a salame. With a knife cut small gnocchi until all the dough is over. Lengthen the gnocchetti, two at a time, over the working surface (they should be 3-4 cm long an absolutely irregular). Let the pasta drain for some hour.
Bring some water to the boil. Add some salt and the finely sliced fennels. Meanwhile, in a frying pan sauté the garlic clove with some oil. Add the fennel seeds and leaves.
The cooking time of the home-made pasta is quite long. It required at least 15 minutes. Anyway, taste it once in a while.
Drain the pasta al dente and pour it into the oil and garlic frying pan. Remove the garlic clove and sprinkle with black pepper.
It is possible that, despite the long cooking time, the pasta is still al dente. This is typical of the home-made pasta. If you don’t like it, use packaged pasta, instead!
