Homemade ribbon noodles

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the herbs, add oil and puree. Knead flour, eggs, salt, 1-2 tablespoons of water and the herbs until the dough is smooth. Wrap in foil and leave to rest for about 1 hour at room temperature. Knead the flour, eggs, tomato paste, oil, salt and 1-2 tablespoons of cold water in the same way, wrap in foil and leave to rest. Halve the herb dough and roll out into a rectangle (45 x 24 cm) on a lightly floured work surface. Cut into strips of approx. 1 cm width using a dough wheel.

2. 2

   Let the dough strips dry for several hours. Do the same with the remaining green and red dough. Cook the pasta in plenty of boiling salted water for 10-12 minutes. Melt the fat in a pot. Sweat flour in it. Deglaze with milk while stirring, stir in vegetable stock. Let simmer a little bit. Season to taste with salt, pepper and lemon juice. Roast the pine nuts. Drain the pasta and arrange on a plate. Pour some sauce over it, sprinkle pine nuts and parmesan cheese over it.

3. 3

   Deglaze with milk while stirring, stir in vegetable stock. Let simmer a little bit. Season to taste with salt, pepper and lemon juice. Roast the pine nuts. Drain the pasta and arrange on a plate. Pour some sauce over it, sprinkle pine nuts and parmesan cheese over it. Garnish with basil. Rest

4. 4

   waiting time approx. 6 hours

Nutrition Facts

KCAL
820 kcal

CARBS
102 g

FATS
31 g

PROTEINS
31 g