Schüttelbrot ribbon noodles with chanterelles
Delicious ribbon noodles, with the typical taste of the popular Schüttelbrot, are the ideal base for a chanterelles sauce. This recipe is for 4 people and takes about 1.5 h to prepare. A plate of pasta traditional, but different. Enjoy your meal!
| Servings: 4 | Preparation time: 90 min |
Ingredients
Pasta dough
- 100g Schüttelbrot crumbs (finely grated Schüttelbrot )
- 200g wheat flour or durum wheat flour
- 3 eggs
- 50ml mild olive oil
- a little salt
- possibly some water
Sauce
- 400g of chanterelles
- 1 onion
- 2 clove of garlic
- some sage
- some rosemary
- 200ml cream
- salt and pepper
- a little butter
Preparation
- Put all the above ingredients for the “Schüttelbrotbandnudeln” into a bowl and knead into a dough
- if the dough is too firm, simply add a little water
- let the dough rest covered for at least 1 hour
- Then roll out the dough thinly with a pasta machine or rolling pin and cut into ribbon noodles approx. 0.6 – 1 cm wide
- heat the butter in a frying pan and sauté the onion and garlic in it
- add the chanterelles and the herbs (sage and rosemary)
- pour in the cream and simmer over a low heat for about 15 minutes
- As soon as the sauce is creamy, season with salt and pepper
- cook the ribbon noodles in plenty of salted water until al dente and then strain. Cooking time: about 5 minutes
- add the ribbon noodles to the sauce and toss briefly
- finally arrange on plates and serve
Recommendation
As a drink to accompany this dish we recommend a “Dunkles Lager” beer or a “Vernatsch” wine.
