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Preparation Time: 45 minutes plus standing time
Cooking time: 30 minutes
Serves: 8
If served as eight portions, provides 275 cals, 25g fat (of which 9g saturates), 4g sugar and 0.5g salt per portion.
Ingredients
- 1 cup all-purpose flour
- ½ tsp salt
- 2 large eggs, lightly beaten
- 1.9l water
For the cheese sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- ½ tsp salt
- ½ tsp paprika
- 1½ cups whole milk
- 8oz Swiss cheese, diced
- 2 large eggs, well beaten
Method
1. In a small bowl, combine flour and salt. Make a well in centre; add eggs. Stir together, forming a dough.
2. Turn dough onto a floured surface; knead 5 - 6 minutes. Divide dough in half. Roll each portion into a 12in x 9in rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into ¼ inch slices. Unroll noodles on paper towels; let dry for up to 2 hours.
3. Preheat oven to 180°C/Fan 160°C/Gas Mark 4. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7 - 9 minutes or until tender.
4. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs.
5. Drain noodles; transfer to a greased 11in x 7in baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10 - 15 minutes longer or until bubbly.
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