en de it
tagliatelle-schuettelbrot-oberraindlhof

Tagliatelle made from rye flat bread with speck and cheese

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.

Beer recommendation
We recommend the variety Wiener Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 servings
4 servings
8 servings
65 g seminola flour
25 g finely chopped rye flat bread (Schüttelbrot)
1 free range egg from South Tyrol
1/2 tsp. olive oil
Salt
A little water if needed
20 g butter
1/8 onion
25 g speck from South Tyrol
25 g mountain farmer’s cheese
A little parsley
110 g seminola flour
50 g finely chopped rye flat bread (Schüttelbrot)
2 free range eggs from South Tyrol
1 tsp. olive oil
Salt
A little water if needed
40 g butter
¼ onion
50 g speck from South Tyrol
50 g mountain farmer’s cheese
A little parsley
220 g seminola flour
100 g finely chopped rye flat bread (Schüttelbrot)
4 free range eggs from South Tyrol
2 tsp. olive oil
Salt
A little water if needed
80 g butter
1/2 onion
100 g speck from South Tyrol
100 g mountain farmer’s cheese
A little parsley
oberraindlhof
This recipe comes from
Raffeiner Family
Raindl 49, 39020 Schnalstal