Preparation

For the pasta

Mix the two flour varieties with the salt and add water little by little while kneading. The dough should be soft and thick, shouldn’t crumb or stick to your hands.

Subsequently roll out the dough until it is 2-3 mm thick, with a width of 0.5 cm and cut into 1-2 cm long pieces.

For the remaining ingredients:

Bring salted water to a boil in a large pot. Boil the potatoes in the water for a few minutes and then add the savoy cabbage. Let it boil for about 5 minutes and then add the noodles. Boil for another 7-10 minutes, check if the pasta is cooked and drain the water.

Make sure to put aside approx. 200 ml of the cooking water.

Finishing:

Place the noodles, potatoes and savoy into a casserole dish, then pour the boiling water and the protein on top. Braise the garlic in butter until golden and pour it over the other ingredients.

Sprinkle over the two cheese varieties and mix.

Scallop in the oven for 10 minutes at 180° C.

Nutritional values per 100 g:

• kcal: 187
• kJ: 787
• Protein: 8 g
• Fat: 5.2 g
  • of which saturated fatty acids: 1 g
• carbohydrates: 25.4 g
  • of which sugar 0.3 g
• Dietary fibre: 2.5 g
• Salt: 0.26 g

Ingredients