For 4 servings: For the pasta: 250 g flour 130 ml water a pinch of salt 200 g ground walnuts zest of 2 lemons (bio) 1 teaspoon cinnamon 3-5 tablespoons raw sugar (to taste) Make the pasta  a day before (March 8th). Mix the flour, water and salt and make a dough. The dough should be elastic and should not stick to the hands, if needed add more flour. Take pieces of dough and make  rolls of about 3-4 cm long and 3 mm thick.  Join the ends to form a ring. Sprinkle some flour on a paper sheet, put the little rings on it and allow to dry overnight. In a soup pan bring  1.5 liter water to a
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