Herb Noodle Strips with Shrimp

Ingredients

• 200 g Whole Wheat Flour
• 200 g Type 405 flour
• 4 eggs
• 4 tbsp olive oil
• Salt
• flour (for dusting)
• 3 sprigs dill
• 3 sprigs chervil
• 2 sprigs tarragon
• semolina (for dusting)
• 2 onions
• 2 Garlic cloves
• 300 g shrimp (prepped, head and shell removed)
• 450 g yellow tomatoes (6 medium)
• 175 ml white wine or light grape juice
• Pepper

Instructions

1. 1.

   Add flour to a bowl. Add eggs, 2 tbsp olive oil, a pinch of salt, and 3-4 tbsp water. Mix with hand mixer hooks until smooth and firm dough forms (add more water if needed).

2. 2.

   Dust work surface with flour and knead dough for 5 minutes on lightly floured hands. Wrap in cling film and chill for 1 hour.

3. 3.

   Wash dill, chervil, and tarragon; shake dry, pluck leaves, and roughly chop.

4. 4.

   Take dough from film and divide into thirds. Roll one piece twice through the noodle machine onto a floured surface.

5. 5.

   Sprinkle half of the dough sheet with 1/3 of the herbs. Fold the remaining dough over it and press firmly together.

6. 6.

   Pass the combined sheet again through the noodle machine. Roll dough thinly (setting 2). Repeat with remaining dough and herbs.

7. 7.

   Dust a baking tray with semolina. Cut rolled sheets into uneven strips using a pizza cutter or rolling pin, then place on tray.

8. 8.

   Peel and chop onions and garlic. Score shrimp along back to remove black veins. Rinse, pat dry, and cut shrimp into small pieces.

9. 9.

   Bring a large pot of salted water to boil. Wash tomatoes, quarter them, removing stems and seeds.

10. 10.

    Heat remaining 2 tbsp oil in a pan. Sauté onions and garlic for 2-3 minutes until translucent. Add shrimp, wine or juice, and bring to boil.

11. 11.

    Add tomatoes to pan; simmer gently for 2-3 minutes. Season with salt and pepper.

12. 12.

    Drop herb noodle strips into boiling salted water; cook 2-3 minutes. Remove with slotted spoon and drain. Plate with tomatoes and serve immediately.