Almond and fennel meatballs with home-made chickpea pasta

Italian 10 Mins Prep · 30 Mins Cook

1. For the meatballs, heat the oil in a large frying pan.
2. Lightly toast the crushed fennel seeds, add the chopped leeks and minced garlic and sauté until the leeks are cooked.
3. Fry the finely ground almonds until toasted. Season, then pour into a large mixing bowl.
4. Add the lamb mince, egg and lemon zest to the almond mixture. Mix until everything is incorporated.
5. Form small, 30g balls and set aside.
6. In a large frying pan, fry the meatballs and turn after 5 minutes.
7. Once the meatballs are browned, pour in the coconut cream, water and mustard. Place a lid over the pan and simmer on a low heat for 10-15 minutes.
8. To make the pasta, place the gram and tapioca flours, salt and xanthan gum in a large bowl and make a well in the centre.
9. Crack in the eggs, add the olive oil and use your hands to gently incorporate the wet ingredients to form a dough. If the dough is too dry, add ½ tsp water at a time. The dough should be relatively stiff and not sticky. Roll the pasta dough into a ball and lightly flatten it into two disks.
10. To roll out the pasta, take one piece of the dough and, using a rolling pin, roll out the dough enough to be able to fit it through a pasta machine. Generously dust the dough with the gram flour.
11. Pass the dough through the pasta machine on setting 1, then fold it in half and pass it through again. Change the setting to 2 and pass it through. Continue this process until you reach setting 4.
12. Generously dust a clean surface with a small amount of gram flour. Roll the pasta sheet up tightly then use a sharp knife to cut it into ribbons.
13. Bring a large pot of salted water to a boil and cook the pasta for 3-4 minutes, or until al dente. Strain the pasta and toss the meatball mixture through it.
14. Serve with the grated Parmesan, fennel leaves and toasted, chopped almonds.

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