Boukies (small noodles)

Name: Boukies (small noodles)
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 Tomatoes; 1/2 Cucumber; 500 g Flour; 1 egg (size M); 300-325 ml Milk; 7-10 Tbsp Salt; 150 g Parmesan cheese; 75 ml Olive oil; 200 g black Kalamata olives with stone; 7-10 Tbsp Pepper; 7-10 Tbsp Flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

3 Tomatoes
1/2 Cucumber
500 g Flour
1 egg (size M)
300-325 ml Milk
7-10 Tbsp Salt
150 g Parmesan cheese
75 ml Olive oil
200 g black Kalamata olives with stone
7-10 Tbsp Pepper
7-10 Tbsp Flour

Directions

1
Clean and wash the tomatoes and cucumber, halve and slice as desired. Knead flour, egg and milk to a firm dough that does not stick. If the dough is too firm, add some more water. If the dough is too moist, knead in a spoonful of flour
2
Divide the dough into 6-7 pieces and form into thin rolls (approx. 2 cm Ø) on a floured work surface. Cut the rolls into pieces about 2 cm wide. Press in pieces one by one with your index and middle finger, rolling or pulling towards the body. Place the finished pasta on a floured baking tray
3
Cook the noodles in portions in a large pot with boiling salted water (approx. 1 teaspoon salt/litre) for 3-4 minutes until they float on top. Remove the finished noodles and let them drain. Grate the cheese. Heat oil in portions in a pan. Toss the olives and pasta in portions, season with pepper and possibly a little salt, stir in about half of the cheese and let it melt. Arrange the finished pasta with cucumber and tomatoes on plates, sprinkle with the rest of the cheese