Trofiepasta with ginger-cinnamon-lemon-sauce

Something really wonderful. The lemon flavor together with the spices of ginger and cinnamon. I hope you like it as much as I do.

300 gr flour
1 egg
1 tablespoon olive oil
Water, salt

40 gr fresh ginger
½ cinnamon stick
1 lemon fresh
1 stick lemongrass
100 ml white wine
100 ml vegetable broth
100 ml cream
2 garlic cloves
2 tablespoons olive oil
Salt and pepper
Grated Parmesan cheese

Mix for the dough, egg, flour, olive oil and about 500 ml of lukewarm water into a smooth dough. Pour the mixture into a bag and let rest for 30 minutes.

Cut the dough into approximately 1 cm thick slices. Then cut into approximately 1 inch wide strips. Roll 1 / 2 inch thick sticks and cut 1 cm long pieces. Roll these pieces with your hands until it at the end thin and at the center are thicker.

Wash lemon and cut the skin with a potato peeler into strips. Squeeze the lemon juice and the keep it. Peel the garlic cloves and cut into quarters. Peel ginger and grate finely. Chop Lemon grass finely.

In a saucepan, heat the olive oil and  fry garlic, ginger, cinnamon, lemon grass and lemon peel. Add the white wine and vegetable broth. Simmer  for approx. 10 minutes. Let the sauce through a sieve in a pan and add the lemon juice. Simmer another 10 minutes.

In the meantime, cook the pasta in plenty of boiling salted water (to cook takes about 8 minutes). Whip the cream into the sauce and season with salt and pepper. Add the noodles and mix well. Put it on a plate and sprinkle with Parmesan cheese.

Enjoy it 🙂

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