Pursuant to 2009/136/EU guidelines, we inform you that this website uses its own technical cookies and third party cookies to provide you with an efficient navigation experience and unimpaired use of the website functions.
Farm bars
Farm recipes
Buckwheat tagliatelle with smoked sausage, leek and tomatoes

Tyrolean recipes - farm recipes


Buckwheat tagliatelle with smoked sausage, leek and tomatoes


Ingredients for 4-5 persons
3 smoked sausages (cut into slices)
100 g buckwheat flour
1 leek (cut into strips)
200 g wheat flour
1 tbsp olive oil
3 (small) eggs
¼ tspn salt
5 tbsp water
1 tbsp butter
1 tbsp parsley (finely chopped)
1 tbsp chives
thyme (finely chopped)
1 handful small tomatoes


Mix the flour together and knead with the eggs and salt to form a smooth, not too firm, dough. Wrap the dough in cling film and leave to rest for half an hour. Roll out thin sheets with a rolling pin and cut into strips to form tagliatelle. Gently sweat the leek in olive oil and add the pieces of sausage. Pour water over them and leave to simmer. Halve the tomatoes and add to the sauce. Add the butter at the end, then stir everything to form a creamy sauce. Season with salt and pepper and add parsley and thyme. Cook the tagliatelle in water for 2-3 minutes until 'al dente', drain and add to sauce. Mix well, put on plates and garnish with parsley.

Have fun cooking!
Maria Reichhalter Prader
Farmer at 'Wieshof' near Laion, a 'Red Rooster' farm