Make a smooth dough with whole wheat flour, water, egg and the spices. Cut the onion and vegetables brunoise (small cubes) and slowly sauté in butter. Let cool briefly and add to the dough with the parsley. Bring salted water to a boil, then use a palette to cut the mixture lengthwise into the water. Simmer gently for about 10 minutes, then quench in ice water. In a non-stick frying pan, cream butter and lightly fry the pie crust in it. Season with salt, pepper and garlic, if desired. Arrange the piezockels on a plate in a star shape. Marinate the arugula with the olive oil and diluted balsamic varnish and place on top in the center.
Garnish with dried carrot or parsnip.