Usually for a sissors cut dough most people use spinach. But I did not have any.
But a big bag of frozen peas. I defrosted the amount I needed for the dough, added salt, water, egg and olive oil together with the peas to a blender.
Manitoba flour and the green stuff with a tiny bit of more water kneaded to a dough ball. Wrapped in clingfilm to rest for 30 minutes.
In a huge pot of boiling salted water the pasta is cut in. Cooking time when they are swimming on top is 3 minutes. Cut and boil them in two batches, otherwise they will stick in the pot.
The sauce is with more peas. Bacon, onion, chicken stock and peas. Some seasoning and some chili paste. Done.
The stracciatella di Burrata and the Parmesan chunks as a finish. Lovely cheese pull.
Pasta:
300 g Manitoba flour
1 egg
130 g defrosted peas
1/2 tsp salt
Nutmeg
1 tbsp olive oil
40 - 60 ml water
Sauce:
100 g bacon bits
2 green onions
200 g peas
100 ml chicken stock
Salt, pepper, herbes de Provence
Chili paste
Topping:
Stracciatella di Burrata, Parmesan
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