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Schüttelbrot-tagliatelle with sausage and chanterelles

Schüttelbrotbandnudeln mit Hauswurst und Pfifferlingen

Tagliatelle the South Tyrolean way. Combine a delicious pasta dish with the traditional taste of South Tyrolean Schüttelbrot. This recipe is for 4 people and takes about 1 1/2 hours to make. A traditional pasta dish, but different. Enjoy!

Servings: 4 Preparation: 60 min Cooking: 20 min



Pasta dough


  • 2 homemade sausages
  • 1 handful of chanterelles
  • ½ onion
  • 1 clove of garlic
  • some sage
  • some rosemary (needles)
  • 50 ml strong red wine
  • 200 ml cream
  • salt and pepper
  • a little butter


  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. cover the dough with cling film and leave to rest for at least 30 minutes
  4. roll out the dough with a pasta machine if you have one, otherwise with a rolling pin.
  5. cut out 1 cm wide ribbon noodles from the rolled out dough
  6. heat the butter in a frying pan and sauté the onion and garlic in it
  7. peel off the skin of the sausage and chop it with the fingers
  8. add the sausage to the pan and brown lightly
  9. deglaze with red wine and reduce slightly
  10. add the chanterelles and the herbs
  11. pour in the cream and simmer over a low heat for about 15 minutes
  12. Season to taste with salt and pepper when the sauce is creamy and the sausage is well done
  13. cook the ribbon noodles and then strain them
  14. add the ribbon noodles to the sauce and toss briefly
  15. arrange on plates and serve


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