Pasta della Val Senales
Ingredients for 4 Serves
Ingredients
- 1 kg rye flour
- 750 g low-fat quark
- 1 tbsp salt
- 500 g butter
Step 1: Knead all ingredients together until a firm dough forms.
Step 2: Press the dough through a Schnals-style pasta press ("Nudeldruck"*).
Step 3: Melt the butter in a pan (do not let it brown), add the noodles, and stir frequently. Once the noodles are cooked through, remove them from the pan.
Step 4: Serve as a main dish with Schnals-style lamb ragout.
As a dessert, serve with lingonberry jam, apricot jam, or apple mousse.
*The unique pasta press ("Nudeldruck") is found on many traditional farms in the Schnals Valley.
The Story of Schnals Noodles This is one of the most fascinating dishes in South Tyrolean culinary history: Schnals Noodles. Some even claim the people of Schnals invented spaghetti...
In reality, Schnals Noodles are a bit of a mystery. Their true origin remains unknown. Alpine cooking traditions often feature distinct regional specialties, but usually they resemble similar dishes from nearby valleys.
Not so with Schnals Noodles.
The preparation method is what makes them so unique. For example, they are never boiled in water — but that alone wouldn't set them apart. What really makes the difference is a very specific tool used: the “Nudeldruck” — a traditional pasta press. No similar device exists in neighboring valleys — or even in all of Tyrol. And no one knows exactly where it came from. There are various theories, and of course, the great thing about theories is: you get to choose your favorite. We’re firmly in the camp of the “Helmuth theory”! One thing is certain: this dish is something truly special, and we’re extremely proud to have Schnals Noodles on our menu — and we plan to keep it that way!
Recipe from great-grandmother’s cookbook, passed down by long-time head chef Johanna Santer of Oberraindlhof.
