Homemade pasta with slow-cooked Bolognese and spent grain flour (any variant)
- Fry the bacon in a pan (preferably thick-bottomed) until crispy.
- Add the finely chopped carrots, onion and celery and sauté for 5-10 minutes.
- Remove the vegetables and bacon, add a generous amount of olive oil to the pan and first brown the meat over a high heat (if you are using a cut of beef - start by frying this until it has a nice crust and then add the minced beef.)
- Add the bay leaves, oregano and white wine and allow the sauce to reduce by half.
- Return the vegetables and bacon to the pan with the chopped tomatoes, cream and stock.
- Turn the heat down to low and leave to cook for three hours under a lid.
- Reduce the sauce if it is too thin. Add more water if it is too dry. Season to taste with salt and pepper.
- Mix the flour and make a small mountain of flour on your kitchen table. Make a hole in the centre (like a volcano), beat the eggs and add them to the hole in the flour.
- Mix the flour and eggs thoroughly and knead for about 20 min. until the dough is smooth - it is important to knead it thoroughly.
- Divide the dough and wrap in cling film.
- Let the dough rest for about 30 minutes.
- Next, make the pasta sheets on a pasta machine, starting at the 7th setting. For the pasta, stop at the 2nd or 1st setting. Boil water in a pot and add salt.
- The pasta should cook for 2-3 minutes.
- Serve pasta and bolognese with lots of parmesan!
NOTE: The nutritional content only covers the pasta sheets where 01 Pilsner spent grain flour has been used.
Nutritional contentEnergy (kJ) 1107
Energy (kcal) 265
Fat (g) 5,1
- of which saturates (g) 1,3
Carbohydrate (g) 38,4
- of which sugars (g) 0,8
Dietary fibre (g) 7,3
Protein (g) 12,3
Salt (g) 0,1