Egg Noodles with Goat Cheese Sauce

Total time: 30 minutes


  • Noodles
  • 3 eggs,
  • 2 1/4 tsp flour
  • 4 1/2 tsp milk
  • 1 tbs chopped chives
  • 1 tbs chopped marjoram
  • 2 tsp oil
  • Sauce:
  • 2 thin slices dry-cured ham - Prosciutto, Serrano, Bayonne
  • 2 tsp olive oil
  • 1 medium tomato, peeled, chopped
  • 3 tbs soft goat cheese/li>


  • Put eggs in medium bowl and whisk well. 
  • Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. 
  • Add the milk, herbs, and whisk well. Let rest a few minutes while you start the sauce.
  • Heat 2 tsp olive oil in a small skillet. Add ham and sauté until crisp
  • Add tomatoes and cook over low heat while you make the noodles.
  • Heat remaining 2 tsp oil in a small nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat.
  • Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. 
  • Repeat twice more.
  • When eggs are done, roll each up like a cigar and slice 1/4" (.5cm) strips. 
  • Divide strips in half and place on plates. 
  • add goat cheese to tomato / ham skillet and melt.
  • Divide, spoon over noodles, and serve.