Pasta Salad with Mussels

Pasta dishes are just always delicious!

White / red pasta dough:

Mix the eggs with the oil as well as the salt. For the red pasta, add the beet juice. Then mix some of the flour and semolina mixture into the eggs until a dough forms. Fold in the rest of the flour and knead for about 2 min until a smooth dough is formed.

Green pasta dough:

Whisk the eggs with the spinach leaves until a green, smooth liquid is formed. Proceed in the same way as for the other dough.

Cover the dough and rest in the refrigerator for about 1 hour.

Clam broth:

Heat a saucepan with olive oil and add the cleaned mussels. Extinguish with the white wine, season lightly with salt and cook for about 3 minutes with the lid closed, strain the broth and remove the mussels.

Then peel and dice the fennel. Sauté them in a little bit of olive oil, season and add the mussel stock. Cook for about 5 minutes. Then season with balsamic vinegar and olive oil and add the finely chopped kitchen herbs. Season to taste.

From the red noodles make ribbon noodles and make them in about 1 1/2 min and add to the mussel broth form.

Add the mussels and serve. Marinate the lettuce with salt, olive oil, balsamic vinegar, pepper and sugar and decorate the plate with it.

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