Pasta Casserole with Sliced ​​pork Tenderloin and Mushrooms

Put flour on the work surface. Make a well in the middle, add the eggs and salt and whisk with a fork. Always add a little flour from the edge until it is completely used up and a crumbly mass is formed.

Then continue kneading with your hands. To do this, first oil both palms of the hands with the olive oil. If the dough is still too dry and is a little difficult to knead, simply wet both palms of your hands and continue kneading with them. Then possibly another 1 - 2 times. Then the dough should have the right consistency. It has to be elastic, but still not too soft. Must not stick, but can be shaped well. Wrap the dough in cling film and let it rest for at least 1 hour. Longer is also ok, just not shorter.

After the resting time, divide the dough into 3 portions. If you are using a machine, start with level "0" for each serving. Here pull the dough through 1 x, fold together 1 x, pull through again lengthways, fold together, pull through lengthways, fold together and now pull across (!). At level "1" pull through 1x, fold together 1 x lengthways, pull through lengthways. Then pull through once from level 2 - 5 each time. Then pull the strands of dough through the tagliatelle or reginette roller and place the finished noodles on a tray sprinkled with pasta flour. Mix well with the flour, spread out and loosen up. So you can prepare them well in advance and - if not cooked right away - let them dry slightly.

When making without a machine, roll out the dough - also in 3 portions one after the other - on a well-floured work surface approx. 1 - 1.5 mm thin and cut into approx. 8 - 10 mm wide strips. All further steps are as already described.

If they are slightly dried, they will later have a cooking time of 5 - 7 minutes. Fresh from the machine, they need almost only 2 minutes. If you want to use them immediately, drain them, do not "scare them off", keep them ready in the sieve for a short time. Otherwise spread out on a lightly oiled baking sheet and keep until later use. When they are slightly dried, cook them parallel to the preparation of the dish, drain them and keep them ready.

If the dish is only planned for the evening, all the preparation can be done well in advance. However, the preparation only gets to the point in the evening.

Remove the skin and fat from the pork tenderloin (final weight approx. 370 - 400 g). Cut thin slices with a sharp knife - set at an angle. Place in a bowl until ready to use, close and refrigerate. Clean the mushrooms with a brush, halve and cut the halves into approx. 5 mm thick slices. Peel the onion and cut into very large cubes. Finely chop the garlic. Squeeze the lemon (about 30 ml). Wash and dry the parsley, pluck the leaves, chop.

Let the 1 tablespoon of oil get very hot in a pan. Put the meat slices in as smoothly as possible and season with pepper and salt. Sauté briefly on both sides, then immediately lift out of the pan and store temporarily in a bowl.

Add 1 tablespoon of butter to the roast set in the pan and sauté the onions and garlic until translucent. Add the mushrooms, pepper and salt everything well and simmer gently over medium heat until the mushrooms have reduced in volume by about 1/3. Then only pour in 200 ml of cream, stir in the sour cream and stir in only half of the lemon juice. Let everything simmer for approx. 2 minutes, fold in the whole (!) Parsley and season to taste. To do this, juggle the rest of the lemon juice and a pinch of sugar to your own taste. Pepper can (should) be part of it. The actual taste of the dish should be creamy, mildly sour and well spicy. If freshly made pasta is used, add the remaining 100 ml of cream. It can come across as very liquid, but the noodles will soak up a lot of the sauce afterwards. Keep it hot.

Preheat the oven to 200 °. Butter a larger baking dish very well and sprinkle it with breadcrumbs. Cook pasta, see above for pasta production. Alternatively, cook the finished product aldente according to the instructions on the package, pour it off, do not chill, keep it ready for a moment.

Now add the seared meat to the hot mushrooms with the cream sauce and mix everything together well. Then cover the bottom of the baking dish with half of the pasta. Spread the mushroom-fillet-cream mixture over it and then cover it with the rest of the pasta. Scatter breadcrumbs on the surface, not too thinly, put lots of (!) Flakes of butter on top ...... the more, the crispier the top of the dish will be .... ;-))))

Then put the mold on the middle rail in the oven for 10 minutes. Then briefly increase the heat to 240 ° and let the cover crisp for another 5 - 7 minutes. With this information, however, please also assess your own stove and act accordingly. You know your own oven best. The dish is filled into the baking dish quite warm and does not really have to cook, it just needs to be heated evenly once more. What is really important here is the great, crispy noodle-crumb-butter-topping.

A family dish, which is also "suitable for guests". If desired, a fresh, mixed salad goes well with it, but we have omitted it here. We always had it on Christmas Eve for many years and was 1000 times better than potato salad and Viennese ..... ;-)))