John Myers
Noodle Pan
The perfect noodle pan recipe with a picture and simple step-by-step instructions.
- 250 g Tagliatelle
- Water
- Salt
- 300 g Tk – peas
- 2 Pc. Chopped onions
- 2 Pc. Clove of garlic
- 40 g Margarine
- 200 g Boiled ham, thick slice
- 220 g Mushrooms
- Margarine for greasing
- 4 Eggs
- 175 g Yogurt
- Salt and pepper
- 1 Msp Freshly grated nutmeg
- Bring the salted water to a boil and cook the pasta according to the instructions on the package. In another saucepan with a cup of lightly salted water, gently cook the peas for 8 minutes.
- In between, peel and finely dice the onions and garlic. Heat the margarine in a saucepan and fry the onion and garlic in it for approx. 3 minutes until translucent. Cut the ham into small cubes.
- Pour the mushrooms and peas onto a sieve and drain. Mix with the ham and the onions and garlic. Pour the ribbon noodles onto a sieve and drain well.
- Grease a baking dish. Now pour the pasta mixture into the baking dish. Put the eggs, yoghurt, salt, pepper and nutmeg in a suitable container and whisk. Pour over the pasta. Place in the preheated oven on the middle rack. Cook at 220 degrees for 20 minutes and you’re done.
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