Spaghetti plait

Eunice Scott
very easy
5 1
90 mins
90 mins


Servings: 6
  • 125 g streaky bacon
  • 1 Onion
  • 1 (approx. 175 g) small zucchini
  • 1–2 Garlic cloves
  • 7-8 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Chili Flakes
  • 1 TABLESPOON Tomato paste
  • 1 can(s) (425 ml) chopped tomatoes
  • 300 g Flour
  • 1 TEASPOON Sugar
  • 1/2 cube (21 g) fresh yeast
  • 200 g Spaghetti
  • 2 packs (125 g each) Mozzarella cheese
  • 3 TABLESPOONS Breadcrumbs
  • 1 Egg yolk (size M)
  • 75 g grated parmesan cheese
  • 4-5 Stem(s) Basil
  • 300 g Fresh cream
  • 7-10 Tbsp Flour
  • baking paper


  1. 1

    Finely dice the bacon. Peel and finely dice the onion. Clean, wash and finely dice the zucchini. Peel garlic and chop finely. Leave the bacon out in a pan and take it out.

  2. 2

    Heat 2 tablespoons of oil in a frying pan. Fry the onion, garlic and courgette in it while turning. Season with salt, pepper, paprika and chili flakes. Add tomato paste and sauté. Deglaze with tomatoes, bring to the boil.

  3. 3

    Add the bacon and simmer for 5-6 minutes at low to medium heat. Remove from the heat and allow to cool.

  4. 4

    Meanwhile, for the yeast dough, mix flour, sugar and 1 pinch of salt in a large bowl. Crumble the yeast and dissolve in 175 ml lukewarm water. Pour 5-6 tablespoons of oil into the flour mixture and. Knead to a smooth dough with the dough hooks of the hand mixer.

  5. 5

    Cover and leave to rise in a warm place for about 45 minutes.

  6. 6

    Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Then pour into a sieve, quench briefly and drain well. Drain the mozzarella and dice finely.

  7. 7

    Knead the yeast dough well with your hands on a floured work surface and roll out into a rectangle (approx. 32 x 40 cm). Roll out on a sheet of baking paper

  8. 8

    Sprinkle breadcrumbs lengthwise onto the middle of the dough sheet. Whisk the egg yolks and 1 tbsp. water. Mix the pasta, sauce and mozzarella, place in the middle of the pastry sheet. Shape into a loaf. Spread a thin layer of egg yolk water on the remaining dough next to the noodle loaf.

  9. 9

    Fold the back end of the dough over the noodles. Cut the protruding dough on the long sides slightly diagonally at a distance of 1.5-2 cm. Place the resulting strips of dough alternately diagonally over the noodles.

  10. 10

    Fold the remaining dough end on the short side over the noodles.

  11. 11

    Spread the plait with the remaining egg yolk and sprinkle with Parmesan cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for approx. 35 minutes. In the meantime, wash the basil, shake dry and pluck the leaves from the stems.

  12. 12

    Cut the leaves into fine strips. Season crème fraîche with salt and pepper. Mix in basil strips.

  13. 13

    Take the plait out of the oven and let it rest for about 5 minutes. Cut into slices. Garnish with basil as desired. Add basil crème fraîche as a blob or add it separately.

Nutrition Facts

870 kcal
69 g
53 g
28 g