Savoury Tyrolean poppy seed pasta “Schupfnudeln” with Speck Julienne - HANDL TYROL

Ingredients

• 450 g potatoes, floury, cooked in their skins the day before and left to cool
• 1 tsp caraway seeds, whole
• 150 g coarse-grained flour
• 50 g butter
• 4 egg yolks
• salt and pepper
• a little nutmeg, freshly grated
• coarse flour, for dusting
• 120 g HANDL TYROL Tiroler Speck PGI Speck Julienne
• 2 shallots
• 5 mushrooms
• 1 chilli, to taste
• 2 stalks of celery
• 1 apple
• Parsley, fresh
• 4 tbsp grey poppy seeds
• 20 g butter
• 1 lemon
• 1 dash of vegetable oil