John Myers
Nutmeg Noodles with Carrots, Almond Crumble, Egg and Cheese
The perfect nutmeg noodles with carrots, almond crumble, egg and cheese recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 4 Eggs
- Oil
- 1 bunch Carrots
- 1 bunch Fresh cress
- 100 g Almonds
- Almond oil
- 1 tsp Mace
- Salt
- Sugar
- Parmesan
- 2 Knead the eggs, flour, mace and a little oil into a pasta dough, leave to rest for at least an hour. Roll out and cut into wide ribbon noodles. The mace is also called mace and is actually the seed coat and not the flower of the nutmeg.
- Clean the carrots, vacuum seal with a little salt and sugar, cook for 40 minutes at 95 ° C in a water bath (depending on the thickness).
- Brown the almonds in the oven at 160 ° C for about 20 minutes (be careful, keep checking), roughly chop, sieve out fine pieces. Mix large pieces with a little almond oil and cress.
- Cook the eggs at 75 ° C for 13 minutes.
- Throw pasta in boiling salted water and cook. Rasp cheese.
- Chop the carrots smaller. Serve everything.
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