PREPARATION
Place the rye flat bread in a blender and chop finely. Add it to a bowel with the seminola flour, eggs, oil, salt and some water, depending on the consistency. Knead the dough well and thoroughly, wrap in foil and let it rest for 1 hour. Next, use a pasta machine or roller to roll the dough out thinly and cut it into tagliatelle strips. Quickly boil the tagliatelle in salted water until they are al dente. Heat up some butter in a pan, place the strips of speck and finely chopped onion into the pan and sear briefly. Next, add the tagliatelle and some chopped parsley and swish them around in the pan until well coated. Now distribute the pasta on the 4 plates, grate the mountain farmer’s cheese over the pasta and garnish with more fresh parsley.