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Schüttelbrot ribbon noodles with chanterelles

Schüttelbrot-Bandnudeln mit Pfifferlingen
Delicious ribbon noodles, with the typical taste of the popular South Tyrolean 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 South Tyrolean Schüttelbrot, finely ground
  • 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

  1. Put all the above ingredients for the “Schüttelbrotbandnudeln” into a bowl and knead into a dough
  2. if the dough is too firm, simply add a little water
  3. let the dough rest covered for at least 1 hour
  4. Then roll out the dough thinly with a pasta machine or rolling pin and cut into ribbon noodles approx. 0.6 – 1 cm wide
  5. heat the butter in a frying pan and sauté the onion and garlic in it
  6. add the chanterelles and the herbs (sage and rosemary)
  7. pour in the cream and simmer over a low heat for about 15 minutes
  8. As soon as the sauce is creamy, season with salt and pepper
  9. cook the ribbon noodles in plenty of salted water until al dente and then strain. Cooking time: about 5 minutes
  10. add the ribbon noodles to the sauce and toss briefly
  11. finally arrange on plates and serve

Recommendation

As a drink to accompany this dish we recommend a “Dunkles Lager” beer or a “Vernatsch” wine.