Kamut tagliatelle ice-cream, butter, cardamom and spelt

Alessandro Gilmozzi

For the ice-cream
4 whole eggs
100 g of sugar
4 grains of ground cardamom
20 g of butter

For the spelt cream
300 g of spelt spaghetti
3 l of water
30 g of fir honeydew
100 g of milk
10-15 g of icing sugar

For the calendula and camomile wafer
1 l of water
5 g of camomile
5 g of calendula
50 g of corn starch




For the ice-cream
Whisk the eggs with the sugar on the heat, without exceeding 65 °C. Melt the butter in a saucepan, add the cardamom and the tagliatelle, previously cooked for 9 minutes. Blend the mixture using a hand blender and place it in a Pacojet.

For the spelt cream
Place the water and honeydew in a pan, bring to the boil and cook the spaghetti for 2 minutes on a rolling boil. Then leave in infusion for 7 minutes to allow the pasta to candy slightly.
Drain and blend lightly in a Bimby, adding 200 g of cooking water. Place in the Pacojet container and freeze. Process and sieve, adding the milk and icing sugar, to obtain a creamy consistency.

For the calendula and camomile wafer
Bring the water to the boil and leave the camomile and calendula in infusion for 10 minutes. Bind with the cornflour, spread onto a sheet of Silpat and dry in the oven at 60 °C for 7 hours.