First, we need to prepare the nut filling. To do this, pour over nuts and almonds with boiling water, squeeze and peel. Scroll in a meat grinder and add 2 teaspoons of dried coriander, 2 tsp utsho suneli, 1.5 tsp saffron. Balance the taste of wine vinegar - you'll need about 2 teaspoons. Add 2-3 tablespoons of water and put the pasta in the fridge.