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Schüttelbrot (south tyrolean crisp-bread) ribbon noodles with tyrolean grey cheese

Ingredients for 4 persons:

Noodle dough:
50g Schüttelbrot (South Tyrolean crisp-bread), finely grated
250 g flour
3 eggs
30ml mild olive oil
salt

Other ingredients:
300ml meat soup
5 tblsp cold butter
1 tblsp chives, finely chopped
100g Tyrolean grey cheese, crumbled
Chives to garnish

Noodle dough:
Knead the Schüttelbrot (South Tyrolean crisp-bread), flour, eggs, olive oil and salt into a dough, cover and leave to rest for about 20 minutes. Roll the dough out thinly using the noodle machine and cut ribbon noodles.

Finishing:
Allow about half the meat soup to reduce.
Refine with cold butter, chives and some of the Tyrolean grey cheese.
Boil the Schüttelbrot (South Tyrolean crisp-bread) ribbon noodles in well salted water (about 5 minutes) and toss in hot butter and chive sauce.
Untwist the noodles with a fork, sprinkle with the rest of the Tyrolean grey cheese and garnish with chives.