Schinkenfleckerl Baked Pasta and Ham Casserole

5 from 45 votes

Schinkenfleckerl Baked Pasta and Ham Casserole

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.

Prep Time15

Cook Time45

For homemade pasta1

Total Time2

Course: Homemade Pasta, Main Course

Cuisine: Northern Italy, South Tyrol, Trentino-Alto Adige

Keyword: baked pasta recipe, schinkenfleckerl

Servings:

Calories: 636kcal

Author: Jacqui

Ingredients

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

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