Cheese cuff noodles with roasted onions and peanm
Boil potatoes, peel and press hot through a potato press. Mix along the egg yolks, flour, semolina, pinch nutmeg and pinch of salt and knead to a smooth dough, leave to rest covered for 15 to 30 minutes.
Shape the dough on a floured work surface into finger-thick rolls and cut them into small pieces. Shape with your hand cuff noodles with pointed ends. Place in the boiling salt water and leave to pull briefly.
Melt the butter in the pan and fry the cooked and drained cuff noodles in it on both sides. Cover with whipped cream and sprinkle with grated cheese. Melt the cheese to make a creamy sauce.
Peel the onions and cut into thin half rings for the fried onions. Mix with 2-3 tablespoons of flour and fry in hot lard. Drain on kitchen paper.
Peel and pear the pears for the pear purée, then dice the pears. Put together with cinnamon sticks, sugar, lemon juice and white wine in a small saucepan and cook until it is soft. Puree and serve with the cheese cuff noodles with roasted onions.