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Zero Waste Pasta

Sustainable dining is another passion at The Alpina Gstaad. Martin Göschel and his team are offering a delectable pasta dish that uses surplus rye bread and is based on efficient kitchen management principles. Find the exclusive recipe by our Executive Chef Martin Göschel and make the rye bread noodles in the comfort of your own home kitchen.

 

Ingredients

400g semolina flour (type 00)

600g dried rye bread from the previous day

3 eggs

380g water

 

Instructions

1. Mix the dried rye bread from the day before using a food processor to grind into fine flour.

2. Mix the semolina flour and the rye bread flour. Add the flour mixture in a food processor at speed 1. Gradually add the water and eggs. Knead it for 5 minutes until you have a heavily crumbly dough.

3. Place the mixture onto a work surface and bring the dough together, using your hands. Wrap the dough in cling film and put it in the fridge to rest for at least half an hour before you use it.

 

How to shape the pasta – two types of pasta

Tagliatelle: use a rolling pin to flatten the pasta dough and carefully fit it into the pasta machine. Put it through the roller until you have a thin pasta sheet, then put it through the cutter. Ensure each of the noodles are well covered in flour so they don’t stick. Either let it rest on a tray until ready to cook or dry your pasta.

Casarecce: pinch some dough and knead it to a ball with a diameter of about 1 – 1.5 centimetres. Pour some flour on the work surface and with your hands slowly roll it out to the shape of a cylinder. Place a thin wooden stick in the middle of the cylinder-shaped pasta and roll carefully to the left and right (3 – 4 times) until you have a long wedge in the middle of the pasta. Repeat. Put the pasta on a tray, allow it to dry for about 2 hours and let it rest until ready to cook.

 

Ingredients Sauce

150ml vegetable broth

6 cherry tomatoes

4 sage leaves

Butter

30g grated Alp cheese

 

Instructions

1. Bring the broth to boil in a large frying pan until it is reduced by half.

2. Season with salt and nutmeg to taste. Put the raw pasta in the reduction and bring to boil for about 2 minutes (or until nearly “al dente”).

3. Now add the halved cherry tomatoes, finely chopped sage, butter and cheese to the pasta. Combine it carefully and sauté for a couple of minutes.

Then, serve it on a plate, adding freshly grated cheese to taste. Buon appetito!

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Zero Waste Pasta