Spicy Mushroom Meatballs with Chervil Noodles

Pasta dishes are always a good idea!

For the meat loaf, soften the bread rolls in hot milk. Pass the minced meat through the middle disc of the meat grinder. Clean the mushrooms and cut them into cubes. Fry in hot clarified butter until crispy. Add shallots, garlic and chili cubes and fry briefly. Add the chopped herbs, mushrooms, rolls and eggs to the minced meat and mix well.

Season to taste with salt and freshly ground pepper.

Using a large ice cream scoop, form meat loaves and fry them, slightly flattened, in hot clarified butter until golden brown on both sides. Add rosemary and butter and glaze the meatballs with it.

Chervil pasta: For the pasta dough, knead eggs, flour, egg yolks, salt, oil and 1-2 tablespoons of water into a smooth dough. Wrap the dough in plastic wrap and rest in the refrigerator for about 1 hour. Roll out the dough pieces one by one with a pasta machine until thin. Cut the dough sheets into 20 cm long pasta sheets on the floured surface. Cut ribbon noodles from the pasta sheets using the pasta machine. Cook 200 g fresh ribbon noodles in portions in boiling hot salted water for 2 minutes. Briefly rinse the noodles in cold water.

Melt the butter in a frying pan. Add the pasta and sauté gently without coloring, season with salt and pepper. Fold in the chopped chervil and the whipped cream.

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