Blanquette De Veau with Bacon-wrapped Beans and Pasta

Pasta dough:

1. Pile the flour on the work surface and form a well. Put the eggs, salt and oil in the hollow. Use a spoon to process the flour from the outside in. Then continue kneading with your hands until you get a smooth dough. Shape it into a ball, wrap it in foil and let it rest for half an hour.
2. After the rest period, the dough can be processed further. To do this, process the dough further with a pasta machine or by hand. Roll out the dough so thin that you can see through and then cut it into the desired width.
3. Set the pasta aside and let it dry.
4. The noodles are cooked in salted water for about 2-3 minutes.

Blanquette de Veau:

1. Put the meat in a casserole and cover with plenty of water. Bring to the boil at a high temperature and skim off the foam. Set to the lowest temperature, then add the carrot, onions, leek, celery, garlic, thyme, bay leaf, pepper, cloves and a pinch of coarse sea salt. Put a tight lid on and let the meat simmer gently for 2 hours until it is tender.
2. For the garnish, chop the onions and put them in a small saucepan with the sugar and 30g butter and 1 pinch of salt and 1 pinch of pepper. Pour in enough water so that half of the onions are in the water. Bring to a boil over medium temperature, cover and cook for 10 minutes. Cook without a lid for another 5 minutes, until the water has completely evaporated and the onions are lightly browned and glazed. Remove from heat and set aside.
3. In a large pan, melt the remaining butter over medium heat. As soon as the butter foams, add the chopped mushrooms and fry for 5 – 6 minutes until they are golden brown. Remove from heat and season with salt and pepper.
4. Take out the meat. Throw away vegetables and herbs. Let the cooking liquid boil down to 1.5 liters. Melt the butter in a saucepan at a low temperature. As soon as it starts to foam, add the flour and sweat for 2 minutes, stirring, until the mixture takes on a sand-colored tone.
5. Gradually add the hot, reduced cooking liquid, stirring constantly. Let it simmer for 10 minutes and then take it off the stove. Whisk the crème fraîche with the egg yolk and stir into the hot sauce until all the ingredients are well mixed. Season to taste with salt and pepper and nutmeg.
6. Add the meat, mushrooms and glazed onions to the sauce, stir gently and briefly heat again.
7. Bring the beans to the boil in salted water. Drain and quench after 10 minutes. Wrap in bacon. Fry with plenty of oil.