Nutmeg Noodles with Carrots, Almond Crumble, Egg and Cheese

5 from 4 votes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 361 kcal


  • 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.


Serving: 100gCalories: 361kcalCarbohydrates: 42.3gProtein: 12.6gFat: 15.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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