When I made lasagna I remembered that I hadn’t made homemade noodles in a long time. I had taken some mackerel fillets and I don’t know what connections were made in my brain, that I was firmly convinced that that mackerel goes well with homemade noodles. So I got out the cutting board, rolling pin and millet flour and made noodles.
Ingredients
For the noodles:
- An egg
- A grated spoon (5-6 grams) of psyllium bran
- One tablespoon of tapioca starch
- 75 grams of millet flour
- A pinch of salt
- Tapioca starch for spreading the sheet
For the celery sauce:
- A small piece of celery or half of a larger one
- One tablespoon of coconut oil
- A few spoons of the water in which the celery was boiled
- A grated spoonful of nutritive dry yeast flakes
- Salt, pepper
Method of preparation
Boil the celery cut into large pieces. When the fork goes in it is ready and we let it cool. Put a pot of water to boil. In a bowl, soak the psyllium bran in 3-4 tablespoons of water, then crack the egg over them, add the salt and the tablespoon of tapioca starch, and mix well. Then we add the millet flour little by little until we get a swirly dough that we spread with the rolling pin into a thin sheet, which we roll and cut into thin strips.
We unfold them slowly, so as not to break them, then we put them in the boiling pot and let them boil for 5-7 minutes. We remove them in a sieve and pass them through a stream of cold water. Put the pieces of boiled celery, coconut oil, salt, nutritive yeast flakes, pepper and a little of the water in which the celery was boiled into the blender. We mix until we get a fine foam that we pour over our noodles. These quantities make 2 filling portions. I also fried a few pieces of mackerel fillet which I cut into strips and put them on top. They can also be eaten plain, with a green or beet salad. Or you can replace the celery sauce with pesto or tomato sauce. You can put pieces of tuna or chicken breast. The possibilities are endless.
