📝 About This Recipe
Inspired by the rugged beauty of the South Tyrolean Alps, this dish marries the deep, earthy nuttiness of rye flour with the natural sweetness of slow-cooked Savoy cabbage. The rye pasta offers a robust, toothsome texture that stands up beautifully to the smoky notes of Speck and the aromatic punch of toasted caraway seeds. It is a soul-warming, sophisticated take on mountain comfort food that highlights the incredible depth of whole grains.
🥗 Ingredients
Handmade Rye Pasta
- 1 1/2 cups Rye Flour (finely ground dark rye)
- 1 cup All-Purpose Flour (plus extra for dusting)
- 3 pieces Large Eggs (at room temperature)
- 1 tablespoon Olive Oil (extra virgin)
- 1/2 teaspoon Fine Sea Salt
Cabbage and Aromatics
- 1/2 head Savoy Cabbage (cored and thinly shredded)
- 4 ounces Speck or Smoked Pancetta (cut into matchsticks)
- 4 tablespoons Unsalted Butter (divided)
- 1 medium Yellow Onion (thinly sliced)
- 1 teaspoon Caraway Seeds (lightly toasted and crushed)
- 1/4 cup Dry White Wine (such as Pinot Grigio)
Finishing Touches
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Pasta Water (reserved from boiling)
👨🍳 Instructions
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1
On a clean work surface, mound the rye flour and all-purpose flour together. Create a deep well in the center and crack the eggs into it, adding the olive oil and salt.
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2
Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a shaggy dough forms. Use your hands to bring the dough together into a ball.
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3
Knead the dough for 8-10 minutes until smooth and elastic. If the dough feels too dry, add a teaspoon of water; if too sticky, a dusting of flour. Wrap in plastic and rest for 30 minutes at room temperature.
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4
While the dough rests, melt 2 tablespoons of butter in a large skillet over medium heat. Add the Speck and cook until the fat renders and the edges become crispy.
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5
Add the sliced onions to the skillet. Cook for 5-7 minutes until softened and translucent. Stir in the crushed caraway seeds to release their fragrance.
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6
Add the shredded Savoy cabbage to the skillet. Season with a pinch of salt (be careful as Speck is salty) and cook, stirring occasionally, for 15-20 minutes until the cabbage is tender and deeply caramelized.
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7
Deglaze the skillet with white wine, scraping up the browned bits from the bottom. Simmer until the liquid has reduced by half, then turn the heat to low.
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8
Roll out the rested pasta dough using a pasta machine or rolling pin to about 1/16th inch thickness. Cut into ribbons (tagliatelle width) and toss with a little flour to prevent sticking.
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9
Bring a large pot of heavily salted water to a rolling boil. Drop the rye pasta into the water and cook for 3-4 minutes. Fresh rye pasta cooks quickly and should be 'al dente'.
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10
Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and immediately add it to the skillet with the cabbage mixture.
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11
Add the remaining 2 tablespoons of butter and half of the reserved pasta water to the skillet. Toss vigorously over medium heat to emulsify the butter into a silky sauce that coats the noodles.
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12
Remove from heat. Stir in the Parmigiano-Reggiano, chopped parsley, and plenty of cracked black pepper. If the pasta looks dry, add a splash more pasta water.
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13
Divide into warmed bowls and serve immediately with an extra dusting of cheese.
💡 Chef's Tips
Rye flour lacks the high gluten content of wheat, so mixing it with all-purpose flour is essential for structural integrity. Don't rush the cabbage; the slow caramelization provides the essential sweetness that balances the earthy rye. If you can't find Speck, use a high-quality smoked bacon or pancetta for that vital smoky element. Always reserve more pasta water than you think you need; rye pasta absorbs liquid quickly as it sits. To make the dough easier to roll, ensure it has rested at least 30 minutes to allow the gluten to relax.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Kerner or Sylvaner from the Alto Adige region. Serve alongside a simple arugula salad with a lemon-mustard vinaigrette to cut through the richness. A side of roasted root vegetables, like beets or carrots, complements the earthiness of the rye. For a non-alcoholic pairing, a sparkling apple cider provides a lovely autumnal contrast. Finish the meal with a light pear tart or poached pears to echo the Alpine theme.