Cottage Cheese Noodles With Scallion Butter
|Soft butter||2⁄3 Cup (10.67 tbs)|
|Creamed cottage cheese||1 Cup (16 tbs)|
|Sifted flour||2 1⁄2 Cup (40 tbs) (Approximately)|
|Boiling salted water||1 Cup (16 tbs)|
|Scallions||2 Bunch (200 gm), tops and all chopped|
|Freshly grated parmesan cheese||2 Tablespoon|
Cream one-quarter cup of the butter, the cottage cheese and salt until smooth and fluffy.
Add the eggs and mix well.
Add the flour, mix and knead on a floured surface until smooth and non-sticky.
Cut in half and roll each half very thin.
Dry the sheets on cooling racks or kitchen towels until just dry enough to fold without breaking.
Fold and cut into any desired width.
Unfold the strips and complete the drying.
Cook the noodles in a large quantity of boiling salted water for ten minutes and drain.
While the noodles are cooking, saute the scallions in the remaining butter until wilted.
Pour over the noodles and toss gently.