500 g pork tenderloin
200 g wheat flour
50 g mustard seed flour
freshly ground pepper
dried and fresh basil
2 tablespoon mustard seed oil
Mix the flours with 1 teaspoon salt and the eggs, then knead it until you get a silky, no-lump noodle dough. Wrap it in foil and let stand in the fridge for 30 minutes.
Preheat the oven to 150 degrees for the meat.
When the pasta dough is cool enough, roll it to an inch thick, then stepwise thinner and thinner with a pasta maker. Once you reach the proper thickness (thinness), fold it up with plenty of flour, then cut it into stripes with a knife. You will actually get flat, broad noodles.
Flavor the tenderloin with salt, pepper and basil then fry the edges of the meat in mustard seed oil over high heat. Roast it in the oven at 150 degrees for 20 minutes to get it well done.
Cook the pasta slices in boiling salt water for 2-3 minutes, then serve on plates with the sliced tenderloin, chili slices and fresh basil. Sprinkle some mustard seed oil on top.