Broccoli Ribbon Noodles with Cheese Whipped Cream Sauce

Rating: 3.19 / 5.00 (16 Votes)

Total time: 45 min



Put 200 g of flour and 2 eggs in a suitable bowl and work into a smooth dough with a wooden spoon at the beginning, later with your hands. Shape into a ball and let rise for an hour at room temperature, wrapped in cling film.

In the meantime, prepare the broccoli. To do this, use a small sharp kitchen knife to cut very small roses from the stalk. Clean the spring onion, cut away 2 cm at the top and bottom and cut into small slices.

Slit the chili pepper lengthwise, remove seeds and remaining interior, and chop the chili into small pieces.

Place a large saucepan of salted water and bring to a boil.

Divide the dough into eighths and put it through the pasta machine: First through the coarsest stage a few times, folding the dough sheet repeatedly in between.

After 4-5 passes, switch to the finest roller stage and crank out a long, narrow sheet.

When the dough has rested accordingly, it almost does not stick and you can hang all the dough sheets over the back of a chair. Then, in batches (just cut twice diagonally in case the dough sheets are very long), place them in the boiling water for about 2 minutes and, using a strainer or kitchen tongs, transfer them to a large enough bowl. Set the bowl aside with the lid closed.

To make the sauce, heat a frying pan with olive oil over 3/4 heat and sauté the scallions for 2-3 minutes until translucent.

Using a fork, break up the cl

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