vegetables: 1 cup diced carrots, 1 cup corn, small bunch broccoli
2 tablespoons all-purpose flour
Steam carrots, broccoli and corn. In a bowl, mix together steamed vegetables, beaten eggs, flour, salt and pepper. Heat up oil on a frying pan, create small pancakes (fits around 3 on a medium size frying pan) and fry on both sides until golden brown. They can be served for breakfast and lunch as well as a side dish for dinner.
1 3/4 cups all-purpose flour
3 large eggs
1 teaspoon salt
1 teaspoon butter in room temperature
In a bowl, mix flour and salt. Add eggs and butter, mix thoroughly, knead until smooth and form a ball. The dough should be a little hard but not too hard. If dough is too dry add 1 tablespoon water or more butter, if too sticky add flour. Cover the bowl with plastic wrap and let sit about 20 minutes .
After this time, divide the dough into 3 parts. Flatten each piece first in hands, sprinkle a pastry board with flour, then roll out the dough, 1 part at a time, into paper-thin round pancake, leave to dry (around 20 minutes), keeping remaining dough covered. Dough of a perfect hardness requires a lot of strength at sheeting.
Roll the round pancake into a roll and cut in desired size. Sprinkle the noodles on pastry board and leave to dry for a few minutes.
Before cooking, shake thoroughly with flour. Cook in 8 cups boiling salted water (1 tablespoon salt) until tender.Drain thoroughly.