Pasta with rosemary
with venison ham and sliced leek
Ingredients:
Pasta dough:
100 g plain flour
100 g durum wheat semolina
2 eggs
1 tsp oil
½ tsp chopped rosemary
Additional ingredients:
80 g venison ham
50 g butter
15 g onion (diced)
80 g leek (cut into strips)
Seasoning:
salt, freshly ground pepper
Garnish:
40 g butter, 40 g redcurrants, a little rosemary
Pasta dough:
100 g plain flour
100 g durum wheat semolina
2 eggs
1 tsp oil
½ tsp chopped rosemary
Additional ingredients:
80 g venison ham
50 g butter
15 g onion (diced)
80 g leek (cut into strips)
Seasoning:
salt, freshly ground pepper
Garnish:
40 g butter, 40 g redcurrants, a little rosemary
Method:
Put the flour and semolina in a bowl and mix quickly into a smooth dough with the eggs, oil, rosemary and salt. Wrap in cling film and leave to rest for 30 minutes. Turn out onto a floured surface or pasta machine, roll out thinly and cut into wide strips of pasta. Cut the venison ham into thin strips and boil the leek slices briefly in boiling, salted water until ‘al dente’. Heat a frying pan and sauté the diced onion in oil. Add the venison ham, leek and pasta. Toss together quickly.
Pasta cooking time: 3 to 5 minutes
Bon appétit
The Moser Family & Team!
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Put the flour and semolina in a bowl and mix quickly into a smooth dough with the eggs, oil, rosemary and salt. Wrap in cling film and leave to rest for 30 minutes. Turn out onto a floured surface or pasta machine, roll out thinly and cut into wide strips of pasta. Cut the venison ham into thin strips and boil the leek slices briefly in boiling, salted water until ‘al dente’. Heat a frying pan and sauté the diced onion in oil. Add the venison ham, leek and pasta. Toss together quickly.
Pasta cooking time: 3 to 5 minutes
Bon appétit
The Moser Family & Team!