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Buckwheat tagliatelle with smoked sausage, leek and tomatoes

Buckwheat tagliatelle

Kaminwurzen are smoked and air-dried raw sausages. In this recipe, they are paired with buckwheat tagliatelle, leek and tomatoes.
Elke Prader
Farmer from farm Wieshof
Ingredients
4-5 persons
50 MIN.
  • 100 g
    buckwheat flour
  • 200 g
    wheat flour
  • 3
    (small) eggs
  • 1/4 tsp
    salt
  • 1 dspn
    olive oil
  • 3
    smoked sausages (cut into slices)
  • 1
    leek (cut into strips)
  • 5 dspn
    water
  • 1 Handful
    small tomatoes
  • 1 dspn
    butter
  • 1 dspn
    thyme (finely chopped)
  • 1 dspn
    parsley (finely chopped)
  • salt, pepper
  • 1 dspn
    thyme (finely chopped)
Print recipe
www.roterhahn.it
Instructions - Buckwheat tagliatelle with smoked sausage, leek and tomatoes
  • circle-dashed 1.
    Step
    Mix the flour together and knead with the eggs and salt to form a smooth, not too firm, dough.
  • circle-dashed 2.
    Step
    Wrap the dough in cling film and leave to rest for half an hour. Roll out thin sheets with a rolling pin and cut into strips to form tagliatelle.
  • circle-dashed 3.
    Step
    Gently sweat the leek in olive oil and add the pieces of sausage. Pour water over them and leave to simmer.
  • circle-dashed 4.
    Step
    Halve the tomatoes and add to the sauce. Add the butter at the end, then stir everything to form a creamy sauce.
  • circle-dashed 5.
    Step
    Season with salt and pepper and add parsley and thyme.
  • circle-dashed 6.
    Step
    Cook the tagliatelle in water for 2-3 minutes until 'al dente', drain and add to sauce.
  • circle-dashed 7.
    Step
    Mix well, put on plates and garnish with parsley.
  •  
    Happy cooking
Elke Prader
Farmer from 'Roter Hahn' Farm Holidays
Wieshof in Lajen

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