Homemade Spaghetti with Belper Knolle

Preliminary remark

1. Sometimes it is simple dishes that are the most enjoyable. This dish consists of few ingredients, but the more important is the quality of the ingredients. For this dish I would always make the pasta myself or buy fresh pasta from the delicatessen, it’s worth it. And although this dish seems simple, it is something special.

Product info “Belper Knolle”

1. “The Belper Knolle – the truffle among the cheeses Today the truffle cheese, the Belper Knolle, is at home in the star kitchen. Planed into fine shavings, it refines pasta, risotto or pasta. It was invented by the Swiss Peter Glauser 20 years ago – and that was pure coincidence! While cleaning up the cheese cellar, he found lumps of cream cheese in the far corner that were already rock-hard. He quickly realized that these tubers were excellent to grate and enjoy – what a taste! Fine and at the same time strongly spicy, the hard cheese melts on the tongue. Finely rounded off with salt from the Himalayas and fresh garlic, the tuber is shaped by hand and turned in pepper. Mike, Peter Glauser’s nephew, and his business partner Jürg continue to run the small family business “Jumi” in the tranquil Bernese region and produce Belper Knolle. Quite on purpose! “Source” tastybox “
2. There is a cheese shop in almost every major city where you can buy Belper Knolle. If you are interested, I am happy to help.

preparation

1. Put the flour, salt and turmeric in a bowl, make a well in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.
2. I really add the water here in sips, how much depends on the size of the egg, so I don’t give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.
3. When the dough no longer sticks to your fingers and the bowl, take it out of the bowl and continue kneading vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.
4. Now roll out the dough thinly with the pasta machine and cut the spaghetti with the spaghetti attachment. Now cook the spaghetti in sufficiently salted water until al dente, strain and immediately put back into the pot. You can still be a little damp.
5. Now put the butter and the chopped parsley with the spaghetti, put the lid on until the butter has melted and then toss it through really well and arrange on plates. Everyone rubs the Belper Knolle over the spaghetti at the table.
6. This stuff is better than any sauce, and the Belper tuber isn’t exactly cheap, though. But if you consider that 8 people can refine their pasta with pleasure from a tuber, then that’s not much, because the taste is very intense and full-bodied.