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🍽️ Rye Noodles with Mushroom Sprout Sauce

423 kcal · 30 min · 4 servings

Ingredients

• 200 g Wheat flour (preferably type 00)
• 100 g Rye flour
• 3 Eggs
• 0.5 tsp Salt
• 1 tbsp Olive oil
• 200 g Mushrooms
• 1 Shallot
• 50 g Bean sprouts
• 2 stalks Celery
• Flour (for the work surface)
• Salt
• 2 tbsp Butter
• Pepper (from the mill)

Instructions

1. 1. Mix both types of flour in a bowl.
2. 2. Sieve or pile the flour onto your work surface.
3. 3. Press a well into the center of the flour mound.
4. 4. Crack the eggs into the well.
5. 5. Add the salt and oil.
6. 6. Knead everything into a smooth dough.
7. 7. If the dough feels too dry, knead in a little water.
8. 8. Wrap the dough in cling film.
9. 9. Let the dough rest for at least 30 minutes.
10. 10. Clean the mushrooms and slice them.
11. 11. Peel the shallots.
12. 12. Finely chop the shallots.
13. 13. Rinse the sprouts under cold water.
14. 14. Drain the sprouts well.
15. 15. Clean and wash the celery.
16. 16. Cut the celery into very thin diagonal slices.
17. 17. Roll out the dough in portions on a lightly floured surface.
18. 18. Pass the rolled dough through the pasta machine.
19. 19. Repeat this until the dough reaches your desired thickness.
20. 20. Cut the dough into noodles 1 to 2 cm wide using the cutter or a knife.
21. 21. Bring a pot of salted water to a boil.
22. 22. Cook the noodles in the boiling water until they come back to a boil.
23. 23. Remove the noodles from the water.
24. 24. Shock the noodles in cold water.
25. 25. Drain the noodles thoroughly.
26. 26. Sauté the shallots in butter until translucent.
27. 27. Add the mushrooms, celery, and sprouts.
28. 28. Sauté the vegetables together.
29. 29. Add the cooked noodles to the pan.
30. 30. Toss the noodles gently to warm them through.
31. 31. Season the dish with salt and pepper.

Nutrition per serving

• kcal: 423
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 59 g