Pasta roll with mushrooms in cream
easy
90 mins
90 mins
Ingredients
- 320 g Flour
- 3 Eggs (size M)
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 1 kg Swiss chard
- 3 Onions
- 40 g streaky smoked bacon
- 7-10 Tbsp Pepper
- 7-10 Tbsp Flour
- 50 g young Gouda cheese
- 500 g Mushrooms
- 30 g Butter or margarine
- 200 g Whipped cream
- 1/4 l Vegetable broth (instant)
- 1 TABLESPOON chopped parsley
- 7-10 Tbsp Cling film
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Mix 300 g flour, eggs, oil and 1/2 teaspoon salt with the dough hooks of the hand mixer in a mixing bowl. Knead vigorously with your hands. Wrap in foil and let rest for about 30 minutes.
- 2
In the meantime, clean and wash the chard, drain well and cut into strips. Peel and chop 2 onions. Dice the bacon as well and leave it crispy. Add the diced onions and fry them.
- 3
Add the chard and steam for about 10 minutes, stirring occasionally. Season with salt and pepper. Roll out the noodle dough on a tea towel to a size of 30 x 40 cm. Spread vegetables on top.
- 4
Rub cheese over it. Roll up the dough using the cloth. Tie the ends of the cloth with kitchen string. Cook pasta roll in plenty of boiling salted water for about 30 minutes. In the meantime peel and chop the remaining onion.
- 5
Clean, wash and halve the mushrooms. Melt the fat. Sauté onion in it. Add the mushrooms and fry for approx. 8 minutes, turning continuously. Dust with remaining flour. Add cream and stock while stirring.
- 6
Bring to the boil. Season to taste with salt and pepper. Remove the pasta roll from the cloth and cut into slices. Add mushroom cream sauce. Serve sprinkled with chopped parsley.
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