Nduja meets bratwurst

Ingredients for 5 servings:

• 400 g durum wheat semolina
• 100 g wheat flour type 405
• 180 ml water
• ½ tsp salt
• 4 sausages, coarse
• 150 g Italian spreadable sausage (Nduja)
• 250 g mascarpone
• 1 onion(s), red
• Parsley, flat
• 250 ml Riesling

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 55 minutes

from the show “The Perfect Dinner” on VOX from 05.02.2025

For the pasta, mix the durum wheat semolina, flour, and water into a smooth dough. Let the dough rest in the refrigerator for at least 30 minutes, then roll it out thinly and cut into strips about 0.5 cm wide. Let the pasta dry for at least six hours. Cook the dried pasta in boiling salted water for 6-7 minutes, until al dente. For the sauce, remove the sausages from their casings, chop them up, and fry them in a pan. Peel and finely dice the red onion, and add them to the pan along with the ‘nduja. Fry everything until lightly browned, stirring constantly. Deglaze with the Riesling and bring to a boil briefly. Stir in the mascarpone and mix everything well. Just before serving, finely chop the flat-leaf parsley and add it. Add the pasta directly from the cooking water to the pan with the sauce. Stir in about 3 tablespoons of the pasta water to thicken the sauce. Mix everything well and serve immediately. Patrick prepared this recipe as a starter in the show “The Perfect Dinner” – Day 3 in the Palatinate, on Wednesday, February 5, 2025.