Bacon – Pasta
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 250 g flour (wheat flour, rather more)
- 2 egg (s)
- 200 g bacon, streaky
- 4 onion (s)
- 1 tablespoon butter
- 2 bunches parsley, finely chopped
- salt and pepper
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Boil potatoes as jacket potatoes and peel them, leave to stand for a day (you can also use leftover normal potatoes!)
- Finely grate the cold potatoes and use the two eggs, flour, salt, pepper and nutmeg to make a dough (flour a little more according to feel, dough must not be too wet)
- For the filling, cut the bacon into small cubes, as well as the onions. Leave out the bacon and add 1 tablespoon of butter, then add the onions and let them turn golden brown, add coarsely chopped parsley.
- Roll out the potato dough into a rectangle (on a floured work surface), distribute the bacon and onion mixture evenly on top. Roll up from the long side, press flat and cut into finger-thick slices.
- Pour portion by portion into boiling salted water and let simmer for about 15 minutes, lift out with a slotted spoon and allow to drain.
- Finally, heat the cooking oil in a pan and fry the bacon noodles on both sides until golden brown.
- Tastes great as a side dish or as a main course!
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