Schüttelbrot ribbon noodles with chanterelles

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Schüttelbrot ribbon noodles with chanterelles

Delicious ribbon noodles, with the typical taste of the popular Schüttelbrot, are the ideal base for a chanterelles sauce. A plate of pasta traditional, but different. Enjoy your meal!

Ingredients

Pasta dough

100g Schüttelbrot crumbs (finely grated Schüttelbrot)
200g wheat flour or durum wheat flour
3 eggs
50ml mild olive oil
a little salt
possibly some water

Sauce

400g of chanterelles
1 onion
2 clove of garlic
some sage
some rosemary
200ml cream
salt and pepper
a little butter

Recommendation

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

Preparation

put all the above ingredients for the “Schüttelbrotbandnudeln” into a bowl and knead into a dough
if the dough is too firm, simply add a little water
let the dough rest covered for at least 1 hour
then roll out the dough thinly with a pasta machine or rolling pin and cut into ribbon noodles approx. 0.6 – 1 cm wide
heat the butter in a frying pan and sauté the onion and garlic in it
add the chanterelles and the herbs (sage and rosemary)
pour in the cream and simmer over a low heat for about 15 minutes
as soon as the sauce is creamy, season with salt and pepper
cook the ribbon noodles in plenty of salted water until al dente and then strain. Cooking time: about 5 minutes
add the ribbon noodles to the sauce and toss briefly
finally arrange on plates and serve