Clean the corn chicken breast and remove the bones and excess skin. Then cook sous vide at 65 ° for about 60 minutes. Then the meat can be rubbed with salt and pepper on the skin side and fried in oil or butter (only on the skin side); until the skin is crispy.

For the sauce, attach the sections of the corn chicken breast with a little butter and deglaze with white wine. The sauce can be reduced a little and is seasoned with honey and white wine vinegar. Salt and pepper can be added as desired.

For the filling, the mushrooms and onions are chopped into small pieces, sautéed and seasoned with salt and pepper. The cream cheese can now be added to taste.

For the pasta dough, the flour is placed on the workplace and a hollow is created. The eggs, oil and salt are added to it. Then mix the mixture with a fork until it has a sticky consistency. If the dough is too dry, you can add an egg. If the dough is too runny, a little flour can be added.

Now you knead the mass until it gets a golden-yellow color. The dough is then put in the cold for about 30 minutes.

Then you process the dough through the pasta machine and cut out circles with a glass. The filling is put on a circle, the edge is brushed with a little egg yolk and a second circle is placed on top. The edge is then squeezed with a fork and the noodles are cooked for about 5 minutes.