“Schüttelbrot” Tagliatelle with Speck and Cheese
150
Min.
average
Ingredients for 4 Serves
Ingredients
- 110 g durum wheat flour
- 50 g finely ground Schüttelbrot (South Tyrolean crunchy flatbread)
- 2 South Tyrolean free-range eggs
- 1 tsp olive oil
- Salt
- Possibly some water
Additional ingredients
- 40 g butter
- ¼ onion, diced
- 50 g South Tyrolean speck, cut into strips
- 50 g mountain cheese, grated
- Fresh parsley
Step 1: Knead the durum wheat flour, ground Schüttelbrot, eggs, oil and salt into a smooth dough. If the dough is too firm, add a small amount of water. Wrap the dough in cling film and let it rest for 1 hour.
Step 2: Using a pasta machine or rolling pin, roll the dough into a thin sheet and cut it into tagliatelle strips. In a pan, melt the butter and sauté the speck strips and diced onion.
Step 3: Cook the tagliatelle pasta in salted water until al dente, drain and toss in the pan with the speck and onions. Arrange the tagliatelle on a plate and sprinkle with mountain cheese and parsley.
Recipe courtesy of the Hotel Gasthof Oberraindlhof in Schnals
