Belgian-Inspired Egg Noodles

Ingredients

In this Belgian adaptation of Rezanci na žufi, we incorporate Belgian culinary influences to create a unique twist. The original Bosnian dish typically uses simple ingredients like eggs, flour, and water to make the noodles. However, in this Belgian-inspired version, we enrich the noodles with butter and cream, adding a touch of indulgence. Additionally, we incorporate fresh herbs commonly used in Belgian cuisine to enhance the flavors and give the dish a distinct Belgian flair. We alse have the original recipe for Rezanci na žufi, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 4 large eggs 4 large eggs
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 120ml (1/2 cup) heavy cream 120ml (1/2 cup) heavy cream
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and a pinch of salt. Create a well in the center.
2. 2.
   Crack the eggs into the well and gradually incorporate the flour into the eggs until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Divide the dough into four equal portions and roll each portion into a thin sheet.
5. 5.
   Cut the sheets into thin strips to form the egg noodles.
6. 6.
   Bring a large pot of salted water to a boil and cook the noodles for about 3-4 minutes until al dente. Drain and set aside.
7. 7.
   In a large skillet, melt the butter over medium heat. Add the cooked noodles and toss to coat them in the butter.
8. 8.
   Pour in the heavy cream and continue cooking for another 2-3 minutes until the noodles are well coated and the sauce thickens slightly.
9. 9.
   Stir in the chopped parsley and chives, and season with salt to taste.
10. 10.
    Remove from heat and serve the Belgian-Inspired Egg Noodles warm.

Treat your ingredients with care...

• Eggs — Use fresh eggs at room temperature for the best results.
• Flour — All-purpose flour works well for this recipe, but you can also use a combination of all-purpose and semolina flour for a slightly firmer texture.
• Butter — Opt for unsalted butter to have better control over the saltiness of the dish.
• Fresh herbs — Feel free to experiment with other herbs like tarragon or thyme to add your own twist to the dish.
• Salt — Adjust the amount of salt according to your taste preferences.

Tips & Tricks

• For a richer flavor, you can add grated Parmesan cheese to the dish before serving.
• If you prefer a lighter version, you can substitute half of the heavy cream with milk.
• To add some protein, you can toss in cooked bacon or sautéed mushrooms along with the noodles.
• Experiment with different herb combinations to suit your taste preferences.
• Leftovers can be refrigerated and reheated the next day, but the noodles may lose some of their initial texture.

Serving advice

Serve the Belgian-Inspired Egg Noodles as a main course accompanied by a fresh green salad or steamed vegetables. You can also enjoy them as a side dish alongside roasted chicken or grilled fish.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped herbs, such as parsley or chives, to add a pop of color. Serve the noodles in a shallow bowl or on a large plate to showcase their golden hue.