Fleckerl (Austrian Pasta) With Red Peppers – a delicious recipe with flour, eggs, egg yolk, olive oil, shallots, red peppers. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Knead the flour, eggs, egg yolk, 3 tbsp oil, 2 tbsp lukewarm water and a pinch of salt with the dough hook of a mixer until smooth. Roll into a ball, wrap in plastic wrap and chill for 30 mins.
2
Cut the pasta dough in half. On a floured work surface, roll out 1 piece to 16 inch square. Using a pastry wheel, cut into 1 1/2 inch squares with wavy edges. Repeat with the other half. Cook in batches in boiling salted water for 5 mins. Remove with a slotted spoon, drain and set aside.
3
Heat 1 tbsp oil in a saucepan and saute the shallots for 2 mins. Add the peppers and saute for 5 mins. Add the pasta, vinegar and stock and simmer for 4 mins. Season with salt and black pepper and sprinkle in the parsley.
567
kcal
Calories
26
g
Fat
61
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 3 None eggs, 1 None egg yolk, 4 tbsp olive oil, and more.
Yes, Fleckerl (Austrian Pasta) With Red Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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