for 4 people
For the pasta dough: 130 g wheat flour, 100 g chestnut flour, 2 eggs, a little oil, salt; for the creamy game sauce: 300 g shoulder of venison, cleaned and cut into small cubes, 100 g diced vegetables (onions, carrots and celeriac), cut into small cubes, 150 ml dark red wine, 300 ml brown game sauce or meat soup, tomato purée, place herbs (thyme, rosemary, juniper and garlic) in a small bag, flour for dusting, a little oil, salt and pepper, cream
For the pasta dough mix the wheat and chestnut flour in a bowl. Add the eggs, salt and oil and knead on a table or pasta board to form a smooth dough. Wrap the dough in cling film and leave to rest in the fridge for 1 hour. Roll out the dough using a pasta machine. Cut the ribbon pasta and cook “al dente” in salty water for 2 minutes.
For the creamy game sauce, season the cleaned, cubed should of venison with salt and pepper and dust with flour. Next flash fry in a hot pan. Add a little tomato purée and fry together well. Sauté the onions in a pan with a little oil, then add the diced vegetables (carrots, celeriac). Add the meat to the vegetables. Gradually quench with red wine. Pour in the brown game sauce (meat soup), add the bag of herbs and leave to simmer gently for 45 minutes. Finally, add a little cream.
Mix the chestnut ribbon pasta well in a pan with the game ragout and serve.
Tip:
The chestnut ribbon pasta can also be served with fresh porcini mushrooms, tomatoes and speck.
