Bavarian-style ham noodles

Ingredients for 4 servings:

• 500 g smoked pork shank, from the neck, cured and smoked
• Water
• 250 g flour
• 2 eggs
• 2 tbsp water
• 1 tbsp olive oil
• 1 tbsp, leveled salt
• 0.38 liters of milk
• 0.38 liters of broth, from the Kasseler
• 3 eggs
• pepper
• Caraway seeds
• nutmeg
• 1 tbsp, leveled vegetable broth powder

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Ham noodles with homemade pasta dough.

Boil the smoked pork in water for about 1 hour, then cut into small cubes. For the pasta dough, mix all the ingredients, adding enough water to make the dough smooth. Lightly flour the work surface, divide the dough into thirds, and roll it out into thin sheets with a rolling pin. Let the dough dry for about 1 hour, then cut into strips (about 1.5 x 1.5 cm). Let these dry for another hour. This can also be prepared a day in advance. Add the pasta to boiling, well-salted water and cook for about 5 minutes until al dente. (The water should no longer be bubbling.) Then drain the water. Mix the diced smoked pork with the dough strips and place in a baking dish. The baking dish should be large enough so that the contents are about 4-5 cm high. Whisk the smoked pork broth with the milk, eggs, and spices and pour into the baking dish. Bake in the oven at 200-220°C (top/bottom heat) for about 3/4 hour, until a light brown crust forms. Serve with a mixed salad.