Schinkenfleckerl Baked Pasta and Ham Casserole

Name: Schinkenfleckerl Baked Pasta and Ham Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Yield: 4 serving
Ingredients: 7 oz Italian 00 soft wheat flour (200g); 2 eggs (large); 1 pinch salt; 9 oz egg pasta squares (fleckerl) (250g); 2 egg yolks; 2 egg whites; 2.5 oz butter (75g); 9 oz cooked ham; 9 floz sour cream (250ml); salt; freshly ground black pepper; butter; breadcrumbs

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5.0

138 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
For homemade pasta
1 hr
Total Time
2 hrs
Servings
4
Calories
636 kcal
Course
Main Course
Cuisine
Italian

Schinkenfleckerl Baked Pasta and Ham Casserole

Daisy Meyer

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This rich and creamy baked pasta and ham is a traditional recipe from Italy's South Tyrol and Austria. The pasta is homemade and baked with eggs, ham, sour cream, butter and breadcrumbs. Of course, you can use other types of pasta too.

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Ingredients

Servings

To make egg pasta squares (fleckerl)

7 oz Italian 00 soft wheat flour (200g) or all purpose flour
2 eggs (large) or 1 egg and ½ cup of tepid water
1 pinch salt

For schinkenfleckerl (pasta and ham cassserole)

9 oz egg pasta squares (fleckerl) (250g) or lasagne sheets or wide noodles cut into squares.
2 egg yolks
2 egg whites
2.5 oz butter (75g) unsalted
9 oz cooked ham cut into small cubes (250g)
9 floz sour cream (250ml)
salt for pasta and to taste
freshly ground black pepper. to taste
butter to grease baking dish
breadcrumbs to line baking dish

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Instructions

Make pasta squares (fleckerl)

Follow instructions to make fresh egg pasta dough sheets below.
Lay each ready dough sheet on a flour dusted work surface and cut it into small squares about 3 x 3 cm (1.2in). The squares don’t need to be perfect but more or less the same size.
Place the ready pasta squares on a flour dusted tray and repeat with the rest of the dough.

Prepare the other ingredients.

Cut the ham into small cubes. Next separate the egg yolks and whites and cream the butter with a fork. Then grease an oven dish with a small amount of butter and coat the bottom and sides with breadcrumbs.
Put a pot of water onto boil for the pasta. Add salt and cook the pasta until al dente. Homemade fleckerl takes about 5 minutes

Assemble and bake your schinkenfleckerl.

Put the cooked and drained pasta in a large bowl. Mix in the creamed butter and allow to cool.
Next, add the beaten egg yolks, then the sour cream, and the ham. Mix everything together and season with salt and pepper.
Whip the egg whites until stiff and fold them into the pasta and ham mixture. Pour the pasta and ham mixture into the breadcrumb lined oven dish. Gently spread it so it's level.
Bake for about 45 minutes in a preheated oven at 180°c. Allow your schinkenfleckerl torest for 5 minutes before cutting into portions and serving.

Notes

You can sprinkle the top of your pasta and ham casserole with more breadcrumbs to make it crispier.
This Schinkenfleckerl recipe can be made with store bought dried fleckerl or pasta squares cut from dried or fresh lasagne sheets or wide egg noodles. The dried pasta will have to be pre-cooked before cutting.
Leftovers can be kept sealed in the fridge for 1-3 days and reheated in the microwave or a very hot oven. Freezing this dish isn't recommended.

Nutrition Information

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Calories 636kcal (32%) Carbohydrates 49g (16%) Protein 26g (52%) Fat 37g (57%) Saturated Fat 19g (95%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 275mg (92%) Sodium 914mg (38%) Potassium 457mg (13%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1027IU (21%) Vitamin C 15mg (17%) Calcium 110mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 636 kcal

% Daily Value*

Calories	636kcal	32%
Carbohydrates	49g	16%
Protein	26g	52%
Fat	37g	57%
Saturated Fat	19g	95%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	275mg	92%
Sodium	914mg	38%
Potassium	457mg	10%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1027IU	21%
Vitamin C	15mg	17%
Calcium	110mg	11%
Iron	2mg	11%