Schnalser Nudel

Rye flour, tradition and lots of love, because grandma's recipes still taste the best, don't they?

GREAT-GRANDMOTHER'S ORIGINAL RECIPE À LA CHEF JOHANNA

In the Venosta Valley, rye farming has seen a long history and is closely connected with South Tyrol's alpine cultural landscape. Due to the arid soils and dry climate, this hardy grain is ideal for the region. Also thanks to sustainable agriculture practices and an increase in demand for traditional, local goods, rye farming is currently seeing a renaissance in the Venosta Valley.

Ingredients:

1 kg RYE FLOUR
750 g LOW-FAT CURD
1 TBSP SALT
500 g BUTTER

Method:

GREAT-GRANDMOTHER'S ORIGINAL RECIPE À LA CHEF JOHANNA

And this is how it's done: Mix the rye flour, curd and salt together and knead until you have a firm, smooth dough. Press the dough through a pasta press to give the pasta its characteristic shape. Carefully lay the pasta on a work surface so that it doesn’t stick together. Heat the butter in a pan over a medium heat, taking care not to let it brown. Add the prepared pasta to the hot butter and cook, stirring continuously, until it has the desired consistency. If you wish, serve with Schnalser lamb ragout as a main course.

Serves: 5-6

Preparation time: 20 minutes

Baking time: 20 minutes