Königsberg Pasta

Summary

Ingredients

• 1 small onion (s)
• 2 teaspoons butter
• 150 ml whipped cream
• 100 ml milk
• 180 g ribbon noodles, (weddin noodles wide)
• 150 g sausae, coarse, not scalded
• 2 tablespoon capers
• 0.5 ½ bunch chives
• some salt and pepper
• some nutmeg, freshly grated
• some lemon juice
• some sauce thickener, light, if necessary

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Instructions

1. Peel and finely dice the onion. Melt the butter in a saucepan and sauté the onion until translucent. Pour in the whipped cream and milk and cook over a low heat for about 5 minutes.
2. Cook the noodles in plenty of boiling salted water until they are firm to the bite.
3. Press the sausage out of the skin and shape into small dumplings with damp hands. Add the bread dumplings and capers to the sauce and cook covered for approx. 7 minutes.
4. Rinse the chives, shake dry and cut into rolls. Drain the pasta. Season the sauce with salt, pepper, freshly grated nutmeg and a few squirts of lemon juice. If necessary, bind the sauce with a light-colored sauce thickener.
5. Mix the pasta with the dumpling caper sauce and garnish with chives.