Spaghetti with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 45 min. + 2-3 hours
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

Pasta dough:
175 g wheat flour
25 g durum wheat flour
4 egg yolks
½ tbsp. olive oil
2 g salt
Hard bread cream:
60 Speck Alto Adige PGI
250 g vegetable stock
100 g South-Tyrolean hard bread
25 g chive
50 g alpine cheese
100 g sweetheart cabbage
salt, pepper, olive oil

Pasta dough:
250 g wheat flour
50 g durum wheat flour
8 egg yolks
1 tbsp. olive oil
5 g salt
Hard bread cream:
120 Speck Alto Adige PGI
500 g vegetable stock
200 g South-Tyrolean hard bread
50 g chive
100 g alpine cheese
200 g sweetheart cabbage
salt, pepper, olive oil

Pasta dough:
500 g wheat flour
100 g durum wheat flour
16 egg yolks
2 tbsp. olive oil
10 g salt
Hard bread cream:
240 Speck Alto Adige PGI
1000 g vegetable stock
400 g South-Tyrolean hard bread
100 g chive
200 g alpine cheese
400 g sweetheart cabbage
salt, pepper, olive oil

Preparation

Pasta dough:

Thoroughly whisk wheat flour and durum wheat flour, form a hole in the middle and add salt, egg yolks and olive oil. From the inside stir in the flour circularly and knead well for approximately 10 minutes. Leave the dough to rest for 2-3 hours.

Hand bread cream:

Bring vegetable stock to the boil, add the hard bread, season with salt and pepper, and then simmer for about 10 minutes and afterwards purée the mixture. Cut the sweet heart cabbage into slices and fry it in olive oil, salt and pepper at a lower heat. Roll out the pasta dough thinly, place it on a pasta machine and pass it through it. Cook the pasta in salted water for 3-5 minutes, add the cooked Spaghetti to the sweet heart cabbage and at the end toss them altogether.

Serving suggestion:

Place the hard bread cream in the middle of the plate, and garnish it with the Speck Alto Adige PGI, chive and alpine cheese.

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