Summary

Ingredients

• 500 g smoked pork, from the neck, cured and smoked
• water

For the dough:

• 250 g flour
• 2 egg (s)
• 2 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon, leveled salt

For the broth:

• 0.38 liters milk
• 0.38 liters broth, from Kasseler
• 3 egg (s)
• pepper
• Caraway seed
• nutmeg
• 1 tablespoon, leveled vegetable stock powder

Print Recipe Pin Recipe

Instructions

1. Boil the smoked pork in water for about 1 hour, then cut into small cubes.
2. Mix all the ingredients for the pasta dough and add enough water to make the dough smooth.
3. Lightly flour the work surface, cut the dough into thirds and roll out thin sheets of dough with the rolling pin. Let the dough dry for approx. 1 hour and then cut into strips (approx. 1.5 x 1.5 cm). Let this dry again for approx. 1 hour. This can also be prepared the day before.
4. Put the pasta in boiling, well-salted water and cook for approx. 5 minutes until al dente. (The water should stop bubbling). Then pour off the water.
5. Mix the diced smoked pork loin with the dough strips and place in a baking dish. The baking dish should be chosen so that the height of the contents is approx. 4-5 cm.
6. Beat the smoked pork stock with the milk, eggs and spices well with a whisk and pour into the baking dish.
7. Place in the oven at 200-220 ° C for about 3/4 hours until a light brown crust forms.
8. Serve with a mixed salad.