Designed for children who are not fond of vegetables, these noodles come from a thin, hand-rolled egg dough tossed with an olive oil sauce made from grated carrot and grated courgette. The hand-rolling process takes patience, but the result is a heart-friendly lunch or dinner with vegetables hidden inside.
Knead the flour with the egg, salt and water into a smooth, firm dough; wrap it and let it rest for 30 minutes.
Dust the dough with flour and roll it out paper-thin, let it dry slightly for a few minutes, then cut it into thin strips.
Sauté the finely chopped onion in olive oil, add the grated carrot and grated courgette, cook a few minutes, then stir in the grated tomato and salt and simmer on low heat. Meanwhile, boil the noodles in salted water for 3-4 minutes and drain.
Toss the drained noodles with the vegetable sauce and serve hot, topped with grated kaşar cheese.
Do not skip dusting the dough with flour while rolling it out, or the noodle strands will stick together and stay in one clump in the boiling water. Allergens: contains gluten (wheat flour), egg and milk (kaşar cheese).
If you let the rolled-out dough sit uncovered for 10 minutes, cutting the noodles becomes easier because the slightly dried surface does not slip under the knife.
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