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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

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.

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.