Description
The secret of this noodle is that it is composed of carrot puree. While I did, the husband went next and said that he is there will not be. But when I cooked the noodles and poured him a small portion, he not only ate, but came back for more.
Ingredients
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Carrots
500 g
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Chicken egg
2 piece
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Salt
0.5 tsp
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Sugar
1 tsp
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Flour
4.5 cup
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Vegetable oil
1 Tbsp
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Meat
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Dill
Cooking
Carrots wash and clean.
Cut into pieces and boil in water.
Drain, cool, mash these with a potato masher or grind in a blender until smooth.
Add sugar, salt, vegetable oil and eggs. Beat well.
Gradually introduce 3.75 cups of flour.
Get a stiff dough.
Divide the dough into pieces. The less each piece of dough, the easier it will roll. Thinly roll out on a floured table.
I cut it into squares with such a knife. Sprinkle with flour and hand smooth across the layer of dough.
Then hands begin to shake as if our dough, it crumbled into individual squares.
Cook like normal noodles. In plenty of boiling salted water for 7-10 minutes. I apologize for the photo quality.
Drain in a colander or choose with the help of strainer in a deep bowl.
Add meat, sauté and mix well.
Sprinkle with dill and Bon appetite!
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