Recipes for children
Designed for children who dislike vegetables, these noodles are made by rolling egg dough thinly, cutting it by hand and tossing it with an olive oil sauce of grated carrot and zucchini. Rolling the dough takes patience, but the result is a heart-friendly lunch or dinner with vegetables tucked into the sauce.
Knead the flour, egg, salt and water into a smooth, firm dough. Wrap in plastic wrap and rest for 30 minutes.
Dust the dough with flour and roll it paper-thin. Leave for a few minutes to dry slightly, then cut into thin strips.
Sauté the finely chopped onion in olive oil, then add the grated carrot and zucchini. Sauté for a few minutes, add the grated tomato and salt, and cook over low heat. Meanwhile, add the noodles to boiling water, cook for 3–4 minutes and drain.
Toss the drained noodles with the vegetable sauce. Sprinkle with grated Kashar cheese and serve hot.
Do not forget to dust the dough with flour as you roll it out. Otherwise, the noodle strips will stick together and remain in a clump in the boiling water. Allergens: contains gluten (flour), egg, and milk (Kashar cheese).
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