Ham Pasta, Schinkenfleckerln

Schinkenfleckerln (Ham Pasta) covered with baked cheese

Serves: 4


  • 200-250 g (1/2 lb) ham (Prager ham)
  • 3 egg yolks
  • 2 eggs
  • 3 egg whites
  • 80 g (3/8 cup) butter (room temperature)
  • 250 ml (1/2 pt) sour cream
  • 150 ml (1/3 pt) cream
  • salt
  • ground pepper
  • ground nutmeg
  • bread crumbs (and grated parmesan)
  • butter (for the baking tray)
  • 200 g (1/2 lb) flat noodles
  • 250 g (2 cups) flour (coarse)
  • 1 egg
  • 2 egg yolks
  • salt
  • water
  • flour (for the work surface)


Either boil the ready-made pasta, or make it fresh. Tomake it fresh, make smooth, elastic pasta dough using the flour, egg, egg yolks, salt and water. On a working surface dusted with flour, roll out the dough thinly with a rolling pin and cut into small squares. Leave to dry. Bring a large saucepan of water to boil and cook the pasta until al dente, 3-5 minutes. Drain, rinse with cold water and drain again.
In a bowl, beat together the butter, eggs, egg yolk, and a pinch of salt until the mixture is fluffy. Dice the ham and add to the egg mixture. Whisk the egg white with a pinch of salt and then fold into the egg-mixture together with the sour cream, cream and pasta.
Mix thoroughly, and season with pepper, salt and nutmeg. Place the noodleham mixture into a deep baking tray greased with butter, and sprinkle over the breadcrumbs and freshly grated parmesan. Place a few flakes of butter on top to melt while cooking.
Preheat the oven to 180 °C and bake for about 45 minutes. Remove, and serve on warmed plates.

Special tip: Enjoy with white wine - light and dry!

More recipes:  www.ichkoche.at/Viennese-Cuisine/

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