Herb Roulade with Zucchini Pappadelle

For the pasta dough, knead the flour with the eggs, 2 tbsp. olive oil and a small amount of salt until smooth. Wrap in plastic wrap and rest in the refrigerator for 1 hour.

For the roulade, slice the beef tenderloin lengthwise and pat tenderly flat. Coat evenly with mustard and sprinkle with herbs. Roll up into a roulade, tie with spaghetti and season all over with salt and pepper. 3.

Heat olive oil in a frying pan and brown the roulade on all sides. Peel the onions, add to the frying pan and fry lightly. Remove the roulade from the frying pan. Extinguish onions with port wine, 2D3 of red wine and add 2/3 of clear soup. Add meat and cook in the heated stove on the middle shelf at 150 °C for about half an hour.

Unwrap the pasta dough, cut into quarters and turn the pieces of dough in turn through the smooth roller of the pasta machine from speed 1-6. On a floured surface, cut each pasta sheet into 20 cm long pasta sheets. Now cut lengthwise into 3 cm wide pappardelle.

5. remove roulade from sauce, wrap in aluminum foil and rest. Caramelize sugar in a small saucepan and extinguish with remaining red wine and remaining clear soup. Add sauce with onions and simmer gently over medium heat for 20 to 25 minutes. Season to taste with salt and freshly ground pepper. If necessary, add a little may stirred in cold water.

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