Soft parsley noodles
- 1 cup flour
- 1/2 teaspoon pepper
- 3 eggs
- 4 tablespoons finely chopped parsley
- 1 tablespoon melted butter
- 4 tablespoons softened butter
Preparation time: 10 minutes
Cooking time: 5 minutes
Combine the flour, ½ teaspoon salt, pepper, eggs, parsley and melted butter in a bowl and whisk with a wire whisk until the mixture is the consistency of thick batter.
Fit a pastry bag with a ¼-inch plain tip. Twist the bottom of the bag and secure with a wire tie to prevent the batter from leaking out. Place the bag in a narrow container, such as a blender goblet, spoon in the batter and twist the top to close.
Fill a deep, wide pan with water and bring to a boil over high heat. Add 1 to 2 teaspoons of salt for every quart f water. Reduce the heat so that the water is just below a simmer.
Remove the wire tie from the bottom of the pastry bag and place a finger over the tip to close it while holding the top of the bag closed with the other hand. Hold the bag above the water, remove your finger from the tip, and squeeze out ribbons of batter, 3 to 4 inches long, making sure they do not touch each other. Control the length of the noodles by placing your finger over the tip.
Cook the noodles for 1 minute until firm. Transfer the cooked noodles to a warm serving dish with a slotted spoon. Add 1 to 2 tablespoons of the softened butter and toss until the noodles are coated. Cover and keep warm while you prepare the remaining noodles.