We have always liked to have pasta as a first course - in the Italian tradition.
After V became a Type 1 diabetic, having pasta as a first course and rice or potatoes with the main was more carbs than he wanted.
These noodles were born.
I found the idea for this in Tuscany The Beautiful, Cookbook. I was a little skeptical about how easy they would be to handle (the first one tore - I was too quick), but they were a breeze to make, stood up to the sauce very well and were delicious!
I used 3 eggs because we had this as a first course. For a main course for two I would use 4 or 5, with everything else increased proportionately.
Noodles
3 eggs 195gr, 6.9oz
2 1/4 tsp flour 6.8gr, 2.4oz
4 1/2 tsp milk 22.5gr, .8oz
2 tsp oil 9gr, .32oz
Sauce
1/4 medium onion, about 1/4 cup 50gr, 1.7oz
2 thin slices Prosciutto, (1 - 2oz, 50gr) Serrano, Bayonne 60gr, 2.1oz
2 tsp olive oil 9gr, .32oz
1 cup tomato sauce 225gr, 8oz
1/2 tsp oregano
1/2 tsp basil
Garnish, optional
freshly shaved Parmesan
a few olives
Sauce: Finely chop the onion. Roughly chop the Prosciutto. Open tomato sauce. Heat olive oil in a small skillet. Add onion and ham and sauté until onion is transparent. Add tomato sauce and herbs, reduce heat and simmer for 15 minutes, uncovered. Stir occasionally. It should be chunky and thick.
Noodles: Put eggs in medium bowl and whisk well. Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. (Even better, have someone else add it while you whisk constantly) Try to avoid lumps. Add the milk and whisk well. Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm. Repeat twice more. When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2" (1.25cm) strips. Egg Noodles!
To Finish: Divide strips in half. Place half in a bowl, spoon over 1/2 of the sauce and toss lightly. Arrange on a plate. Repeat with other half of strips. Garnish with shaved Parmesan and olives, if you have it, and serve.
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Entire Recipe / per serving
Calories: 564 / 282
Total Carbohydrates: 24 /12
Dietary Fiber: 4 / 2
Total Fat: 48 / 24
Saturated Fat: 13 / 6.5
Cholesterol: 866 / 433
Protein: 46 / 123
Calcium: 171 / 85.5
Sodium: 2724 / 1362
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.For more recipes check out my internet cook book: Easy Gourmet Dinners.
