- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 100 g butter
- 1 tbsp olive oil
- 1 clove garlic
- 1 small onion
- 300 g plain flour
- pinches salt
- 4 eggs, beaten
- 6 tbsp cold water, approximate quantity
- pinches nutmeg
- 1/2 tsp salt and black pepper
- 1 tbsp basil
- 1 tbsp parsley, chopped
- 1 tsp chervil, chopped
- 1 tsp chives, snipped
1. Heat the butter and oil in a large frying pan set over a low heat. Cook the onion and garlic for 5-8 minutes, until soft. Remove the pan from the heat.
2. Bring a large pan of salted water to the boil.
3. Sift the flour into a large bowl and gradually add the beaten eggs, mixing as you go with a wooden spoon.
4. As the dough gets thicker add a little water to thin it out - you're aiming for a soft, slightly runny dough.
5. Tip the dough into a colander, held over the pan of boiling water, and rub the mixture through with the back of a ladle. As the dough hits the water the batter will resemble thick noodles - they cook very quickly, within 2-3 minutes, and will rise to the surface when ready.
6. Using a slotted spoon, scoop the noodles out of the water and transfer to the pan with the butter, onions and garlic.
7. Toss everything together over a moderate heat and season to taste with nutmeg, salt and pepper. Sprinkle over the chopped herbs and serve straight away.
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