Noodles with Broccoli

Ingredients

• 400 g flour (double dough)
• 1 tsp salt
• 4 eggs
• 1 tbsp Olive Oil
• flour (for working)
• 600 g wild broccoli (stem broccoli)
• 2 onions
• 2 tbsp olive oil
• 500 ml vegetable broth
• Salt
• Pepper
• Lemon juice
• 50 g hazelnut kernels
• 40 g Parmesan

Instructions

1. 1.

   Mix flour with salt in a bowl. Add eggs and olive oil, knead into a smooth dough. Wrap in foil and let rest for about 30 minutes.

2. 2.

   Wash, trim, and cut the wild broccoli into ~6 cm pieces. Peel onions and slice into strips.

3. 3.

   Knead the dough again, then roll out on a floured surface with a rolling pin or pasta machine into thin sheets. Sprinkle flour over kitchen towel, lay noodles on it, dust with more flour, and let dry slightly.

4. 4.

   Heat olive oil for the sauce, sauté onions until translucent. Add broccoli and steam both in a covered pot at low heat for about 5 minutes. Cut or tear noodle sheets into large pieces, add to vegetables, stir briefly, then pour in broth and cook for ~4 minutes. Season heavily with salt, pepper, and lemon juice.

5. 5.

   Coarsely chop hazelnut kernels and scatter over noodles. Grate parmesan on top and serve.