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Ham Pasta, Schinkenfleckerln

Überbackene Schinkenfleckerl (Gratinated Ham Pasta)

Serves: 4


  • 200 g square-shaped pasta (Fleckerl)
  • 50 g butter
  • 2 egg yolks
  • 2 egg whites
  • 250 g ham
  • 250 ml sour cream
  • Salt
  • Pepper
  • Nutmeg
  • Butter (for greasing the baking tray)
  • Breadcrumbs (breadcrumb flour)


Preheat the oven to 180 °C. Place the fleckerl in plenty of boiling salt water and cook until al dente (6-8 min), strain and leave to drain. Meanwhile, stir the butter until fluffy, gradually stir in the egg yolks, season with salt, pepper and nutmeg. Cut the ham into cubes (approx. 0.5 cm in size), add to the butter and egg yolk mixture together with the drained fleckerl. Mix in the sour cream. Whisk the egg whites until stiff and fold into the pasta. Grease a baking dish with butter, sprinkle in the breadcrumbs. Place the pasta in the dish, spread smooth and bake in the oven for about 45 min (the surface should be crispy brown). Divide into portions and serve with a green salad.


The Schinkenfleckerl can also be seasoned with 50-80 g of grated Parmesan cheese by mixing it with the pasta before pouring it into the baking dish. Herbs (parsley, chives) also go well. Once baked, the Schinkenfleckerl can also be easily heated up again in the microwave. For a change, swap the ham for the same quantity of cooked smoked meat.

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