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Blended Noodles Recipe

12 oz. plain flour

2 teaspoons salt

2 eggs

2 egg yolks

2 oz. spread

3 oz. ground cheddar


1. Filter the flour and salt into a blending dish. Make a well in the middle.

2. Break the entire eggs into the well, include the yolks. Continuously draw the flour into the fluid with a wooden spoon till all around joined.

3. Blend by hand when the blend is solid. Swing on to a softly floured surface and ply for 5 minutes till smooth and reflexive.

4. Wrap in a moist fabric and leave to remain for 30 minutes.

5. Take off daintily to an expansive rectangle, utilizing short, sharp strokes and turning the batter anticlockwise a few times so it is uniformly rolled. Try not to turn batter over. Overlap from the long side of the rectangle into three. Cover with a sodden fabric and leave to remain for a further 30 minutes.

6. Cut over the collapsed batter into strips about ½ inch wide. Cut crosswise over 10 of these strips to make ½ inch squares. Open out the rest of the strips and spread on a softly floured fabric. Tidy with flour and leave to dry for 2 hours.

7. Cook the pasta strips in bubbling salted water for 5 to 10 minutes till still somewhat firm. Then, warm a large portion of the margarine in skillet, include the pasta squares and sear till fresh and brilliant.

8. Deplete the pasta strips completely and come back to container. Blend in the rest of the margarine and a large portion of the cheddar and blend.

9. Heap the noodles into a warmed serving dish and sprinkle with the rest of the cheddar and the singed pasta squares. Serve promptly with Provencal tomatoes.