Pistachio Fettuccine Pasta Recipe - Great Italian Chefs

Ingredients

• 50g of pistachio flour, preferably Bronte
• 75g of 00 flour
• 75g of semolina flour
• 7 egg yolks
• 2 egg whites
• 225g of mortadella
• 125ml of water
• 10g of cornflour
• 15g of glucose
• 3g of lemon juice
• 2 leeks, large
• 50ml of vegetable stock
• 100ml of extra virgin olive oil
• 4 tsp pistachio nuts, chopped
• edible flowers