Spelt & Ricotta Noodles with Tomato Pesto, Olives and Bacon

Spelt & Ricotta Noodles with Tomato Pesto, Olives and Bacon

A recipe from the Restaurant Eggerhof

Ingredients
For 4 people:

Spelt Flour 350 gr
Ricotta 225 gr
Eggs 4
Water 75 ml
Dried Tomatoes 150 gr
Salt, Pepper
Olive Oil 30 gr
Garlic 1 clove
Bacon 30 gr
Taggiasche Olives 10
Parmesan Cheese for the pesto 15 gr
Parmesan Cheese 30 gr
Preparation
Mix the salt into the flour and then form a dough with the ricotta, eggs and water. The dough should be viscous. Leave the dough to rest for 10 minutes and then press into the boiling water using a noodle press. Leave to cook for 2 minutes and then cool in cold water. Using a hand blender, mix the dried tomatoes with a little oil, garlic, parmesan, salt and pepper into a creamy pesto. Cut the bacon into strips and fry until crispy. Put the pesto in a pan and warm with a little stock over a low heat, heat the noodles in boiling water and then add to the pan with the pesto. Add the roughly chopped olives and then toss well with a little olive oil and season with parmesan. Serve and garnish with the crispy fried bacon.

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