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Preparation
For the pasta dough, knead all ingredients into a smooth dough. Wrap in plastic and let rest in the refrigerator for at least 30 minutes. Roll out the dough with a pasta maker and cut into fettuccine. Bone and skin the char and cut into ½ cm cubes. Heat the olive oil in a non-stick pan and fry the South Tyrolean pancetta, leek and char in it. Deglaze with fish stock and reduce slightly. Thicken with cream and salt and pepper to taste. Cook the spinach pasta in boiling salt water for about 2 minutes and drain. Toss the fettuccine in the sauce and arrange on plates. Garnish with South Tyrolean pancetta slices and serve. Instead of a medium char filet, you can also use the end pieces of 3 char filets.
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