in Germany

Hessian pasta

updated

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Ingredients for 4 servings:

  • 500 g flour, double-handled or Italian
  • 1 egg(s), size L
  • 1 egg yolk, size L
  • 300 ml apple wine, nB a little more

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Hessian cuisine does not necessarily have to be hearty

Knead all ingredients together until a smooth dough forms. Form into a ball and wrap in cling film and let rest in the refrigerator for at least 1 hour. Afterward, the dough can be processed as usual. The addition of apple cider makes the dough wonderfully smooth and elastic.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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