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Prep
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Prepare the dough by mixing the flour with a pinch of salt, olive oil and enough lukewarm water to form a smooth dough.
400 g 00 flour
1 pinch Salt
1 tbsp Olive oil
Water
Step 2
Roll the dough into long sausage-like ropes, then cut into small pieces. Press each piece gently with your thumb to shape the Sugeli.
Step 3
Bring a large pot of salted water to the boil and cook the pasta.
Salt
Step 4
After about 10 minutes, add the thinly sliced potatoes to the same pot and continue cooking until both the pasta and potatoes are tender.
2 Potato
Step 5
Meanwhile, prepare the sauce by gently frying the chopped garlic in olive oil with the butter until lightly golden.
1 clove Garlic
Olive oil
20 g Butter
Step 6
Add the Bruss and stir well. Mix in a little milk and cream to create a smooth sauce.
2 tbsp Bruss
1 splash Whole milk
Cream
Step 7
Drain the pasta and potatoes, then toss with the Bruss sauce and serve immediately.
For
4
M
I
For the Sugeli pasta:
400
g
00 flour
Water
1
tbsp
Olive oil
1
pinch
Salt
For the sauce:
2
tbsp
Bruss, fermented ricotta
1
clove
Garlic, finely chopped
20
g
Butter
Olive oil
1
splash
Whole milk
Cream, a little
2
Potato
Salt
Per Serving
Carbs
400g
Only visible to you
Made it?
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Marc W
9 days ago
This highly calorific recipe is typical of the Alpine region. It just shows how much energy the locals would burn up just going about their daily lives!
Like
Reply
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P
Pasta Grannies
4 days ago
Not quite the same as a delayed commute on the London tube? But perhaps still a worthy contender as a reward when you get home?
Like
Reply
Cancel
Prep
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Prepare the dough by mixing the flour with a pinch of salt, olive oil and enough lukewarm water to form a smooth dough.
400 g 00 flour
1 pinch Salt
1 tbsp Olive oil
Water
Step 2
Roll the dough into long sausage-like ropes, then cut into small pieces. Press each piece gently with your thumb to shape the Sugeli.
Step 3
Bring a large pot of salted water to the boil and cook the pasta.
Salt
Step 4
After about 10 minutes, add the thinly sliced potatoes to the same pot and continue cooking until both the pasta and potatoes are tender.
2 Potato
Step 5
Meanwhile, prepare the sauce by gently frying the chopped garlic in olive oil with the butter until lightly golden.
1 clove Garlic
Olive oil
20 g Butter
Step 6
Add the Bruss and stir well. Mix in a little milk and cream to create a smooth sauce.
2 tbsp Bruss
1 splash Whole milk
Cream
Step 7
Drain the pasta and potatoes, then toss with the Bruss sauce and serve immediately.
For
4
M
I
For the Sugeli pasta:
400
g
00 flour
Water
1
tbsp
Olive oil
1
pinch
Salt
For the sauce:
2
tbsp
Bruss, fermented ricotta
1
clove
Garlic, finely chopped
20
g
Butter
Olive oil
1
splash
Whole milk
Cream, a little
2
Potato
Salt
Per Serving
Carbs
400g
Only visible to you
Made it?
Cancel
Marc W
9 days ago
This highly calorific recipe is typical of the Alpine region. It just shows how much energy the locals would burn up just going about their daily lives!
Like
Reply
Cancel
P
Pasta Grannies
4 days ago
Not quite the same as a delayed commute on the London tube? But perhaps still a worthy contender as a reward when you get home?
Like
Reply
Cancel
