A buttery peanut pod

The first my mother bought me a jar of peanut butter, I finished in one day while she was at work, eating it directly with a finger.
I once tried to make it at home with a mixer, but it took ages, a lot of oil and after twenty minutes the machine was smelling of burnt plastic because it was overheating.
With this old mincer by hand I processed 400gr of peanuts in five minutes, without using any oil. This can be added later to make the peanut butter as greasy as you wish.
The paste you get is very smooth, with just a few tiny crunchy bits.
I used here unsalted roasted peanuts, so I don't have to worry about any palm oil or excess or salt. Some sunflower oil ad the amout of salt you want will complete it.

This week's pasta somehow resembles a peanut pod, baccello in italian.

Yield: 4 servings

Dough

• 150gr Manitoba flour
• water
• oil
• some salt

Stuffing

• peanut butter, salted

With the help of an engraved rolling pin, delicately draw some lines on the pasta sheet, without cutting it, then  turn it on the other side.

Cut the pasta in stripes 7cm wide. Using two spoons, make a knell with the peanut butter.

Cover with another stripe and close the sides with the help of the engraved rolling pin or a fork.

Boil it in salted water, then toss in a frying pan with some celery thinly chopped.