Pasta Bake: Ham Steaks

5 from 4 votes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 3 people


pasta dough

  • 175 g Durum wheat flour (semola di grano duro)
  • 1 Pc. Eggs
  • 40 ml Water (approx.)
  • Salt


  • 1 pole Leeks
  • 1 Pc. Onion small
  • 2 Toes Garlic
  • 2 Rods Celery
  • 200 g Grated cheese
  • 150 g Bacon
  • 100 g Ham
  • 4 tbsp White wine

Eggs milk

  • 1 cups Sour cream
  • 3 Pc. Eggs
  • Milk
  • Salt pepper
  • Butter flakes


  • I had made a little "tour" of the refrigerator and added a few additions to the spontaneously planned ham steaks (for which I no longer had all the ingredients), which felt lonely there. There was only poor leftover sour cream, which was supplemented with ricotta. The tightly measured ham was reinforced by a little salami. So more of a leftover refinement.
  • Weigh the flour and season with salt. Beat the egg. Save half a shell and use it to add 2 half eggshells of water to the flour. That should be enough liquid. Knead the dough. It should still be damp but no longer stick. Place in a bag in the refrigerator.
  • As long as the dough is cool, dice the bacon and ham (/ salami). Cut the vegetables into small pieces. Chop the onion and garlic. Fry the bacon in the pan and add the vegetables and onions. Finally the garlic. Deglaze with a little white wine and reduce the wine completely. Set aside for later use. I didn't sear the ham (/ salami), it can now be added.
  • Mix the sour cream (/ ricotta) with a dash of milk until creamy. Add a little salt and pepper. Whisk three eggs in it well. Grate the cheese. Put everything aside again.
  • Roll out the pasta dough thinly. With the pasta machine level 6. Cut into pieces (spots) of the same size. Bring water to a boil. Salt. Boil the stains in it. When you step up you are already done. Pour.
  • Put the stains back in the saucepan and mix with the contents of the pan. Butter a baking dish. Put half of the saucepan in there and half of the grated cheese. Pour a few tablespoons of the egg milk over it. Put the rest of the saucepan on top and pour the rest of the cheese and egg milk over it. Spread a few flakes of butter on top.
  • Bake in the oven at 160 ° C for 30 minutes. There was also a fine salad.
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Written by John Myers

Professional Chef with 25 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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