Aquafaba

For the pasta • all-purpose flour (about 180 grams) • buckwheat flour (about 70 grams) • chickpea aquafaba (about 120 ml) • extra virgin olive oil • Salt • For the filling • cooked chickpeas (about 140 grams) • diced potatoes (about 110 grams) • shallot • Extra virgin olive oil • Rosemary •

cold Aquafaba (about 100 ml) • vegetable oil (about 250 ml) • lemon juice • mustard

aquafaba (about 50 grams) • lemon juice • sugar (about 60 grams) • almond flour (about 190 grams) • sugar (about 30 grams) • almond extract

cooked chickpeas, drained (240 grams) • shelled lupini beans (45 grams) • Aquafaba, • grated pecorino cheese (23 grams) • dry breadcrumbs or panko (80 grams) • large egg • Salt, to taste • Black pepper, to taste • Fresh parsley, to taste • Panko breadcrumbs, as needed for coating • Spicy breadcrumb coating, as needed (optional) • Clarified butter, as needed for frying •

aquafaba mayonnaise (about 30 grams) • green onion (about 15 grams) • medium sweet potatoes • tuna (about 75 grams) • Pepper

all-purpose flour (about 230 grams) • unsweetened cocoa powder (about 30 grams) • sugar (about 130 grams) • vegetable oil (about 80 ml) • organic orange juice + grated zest (about 110 ml) • chickpea cooking water (about 140 ml) • vanilla powder • baking powder • salt • Orange marmalade 🍊 for topping, • \ 8-9 inch cake pan