Homemade Noodles with Vegetables

Cooking method

1. Step 1:

   

   Gather the ingredients for the noodles. Choose the vegetables to suit your taste and whatever you have on hand — fresh or frozen both work.

2. Step 2:

   

   Start with the noodles. Put the sifted wheat flour in a deep bowl. If you like, you can mix in a little buckwheat flour to make the dish even more wholesome. Make a small well in the center of the mound of flour.

3. Step 3:

   

   Crack the egg into the flour, pour in a couple of tablespoons of vegetable oil and a cup of clean drinking water, and add half a teaspoon of table salt. Mix everything together with a spatula or spoon.

4. Step 4:

   

   Once the mixture is thick and fairly cohesive, turn it out onto a floured work surface. Adding wheat flour a little at a time, keep kneading until the dough is smooth and elastic. Wrap it in plastic wrap and chill it in the fridge for half an hour. While the dough rests, prep the vegetables.

5. Step 5:

   

   Peel the onion and dice it with a knife.

6. Step 6:

   

   Wash and peel the carrot and dice it as well.

7. Step 7:

   

   Wash the zucchini (or young summer squash) and cut it into small cubes.

8. Step 8:

   

   Wash the eggplant, cut it into cubes or strips, put it in a bowl, sprinkle with salt, and let it sit for 20 minutes. After that, rinse off the salt with water and let it drain completely.

9. Step 9:

   

   Wash the tomatoes, cut out the stem cores, and dice them.

10. Step 10:

    

    Using bell peppers of different colors makes the dish brighter and more colorful. Wash the peppers, remove the seed cores, and cut the flesh into strips or cubes.

11. Step 11:

    

    Take the chilled dough out of the fridge. Roll it out into a thin sheet on a floured surface and cut it into narrow strips.

12. Step 12:

    

    Let the noodles dry a little at room temperature, then boil them in salted water until just barely done — about 10 minutes from the time the water boils. Lift the noodles out of the water (reserving the cooking water).

13. Step 13:

    

    Pour olive oil into a skillet and heat it. Sauté the onion until translucent. Add the rest of the prepped vegetables, stir, and cook over medium heat for about 10 minutes.

14. Step 14:

    

    Wash and finely chop the fresh herbs.

15. Step 15:

    

    Add the homemade noodles to the skillet with the vegetables. Season with salt and ground black pepper to taste and stir. Pour in a little of the noodle cooking water. Cover and simmer the noodles and vegetables for about 10 more minutes. Stir in the finely chopped parsley, dill, and green onion. Mix, then turn off the heat. The dish is ready.

16. Step 16:

    

    Serve the homemade noodles with vegetables. Enjoy!