200 gr left over of spaghetti
250 ml water
100 gr chickpea flour
1/2 tsp Kala Manak salt
some pumpkin seeds
Extra vergin olive oil
Salt & Pepper
Combine water and chickpea flour to obtain a smooth cream.
Season well with the Kala Manak salt and pepper, and if you like other spices.
Add to the cream the left over spaghetti, a splash of oil and some pumpkin seeds.
Cover a cake tray with the baking paper and put the spaghetti batter inside.
Bake in the oven at 180 degree for 20/25 minutes.
Let it cool down a bit in the oven, add fresh chives before serving.