Egg Noodles with Tomato Herb Sauce; books & beets

Would you like a recipe that lets you play with food during lock-down? (For those in the U.S. I mean shelter-in-place…)

This is it – assuming that you can get eggs. Three weeks ago I was limited to a dozen eggs, but this last week quantities were back to normal.

I found the idea for this in ‘Tuscany The Beautiful, Cookbook’ a few years ago.

I was a little skeptical about how easy they would be to handle but it was a book on Italian food, after all so I made them.

It turn out they’re easy to make and one can top them with just about anything.

I normally make this as a first course but you could easily double the amounts for a main course.

The recipe calls for a small amount of flour, just to add a bit of body and stability, but you could skip the flour to avoid gluten.

You can find my other variations for toppings (as well as other egg dishes) here.

Click here to Pin Egg Noodles with Tomato Herb Sauce


Egg Noodles with Tomato Herb Sauce

These noodles are mainly egg, and are easy to make for a fun alternative to an omelet.

  • Author: KateLZ
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: First Course


  • Noodles
  • 3 eggs
  • 2 1/4 tsp flour
  • 4 1/2 tsp milk
  • 2 tsp oil
  • Sauce
  • 1/4 medium onion, about 1/4 cup, finely chopped
  • 2 thin slices Prosciutto, (1 – 2oz, 50gr) Serrano, Bayonne, roughly chopped
  • 2 tsp olive oil
  • 1 cup 8oz (250ml) tomato sauce
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • freshly shaved Parmesan
  • olives


  • Heat olive oil in a small skillet. 
  • Add onion and ham and sauté until onion is transparent. 
  • Add tomato sauce and herbs, reduce heat and simmer for 15 minutes, uncovered. stirring occasionally. 
  • 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 and whisk well. 
  • Heat the 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. Do not keep warm. 
  • Repeat twice more.
  • To finish:  
  • When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2″ (1.25cm) strips. 
  • Divide strips in half and place on 2 plates. Spoon half of the sauce over each.
  • Garnish with shaved Parmesan and olives and serve.


The original recipe used 4 eggs, thus the strangely precise measurements.
It’s easier to slice the noodles, and they hold their shape best if they are not hot.

Keywords: eggs. noodles,

Egg Noodles, Tomato Herb Sauce

I know you’ve been on pins and needles (at sixes and sevens if you’re British) to see my newly organized cook book shelves….

I’m keeping these. The boxes and drawers will be moved eventually and my gardening and herb books will be moved in.

I’m getting rid of these…. Well, most of them, some will get moved.

It turns out that I’m not very good at getting rid of books. Road to hell paved with good intentions and all that.

On another note…. A few days of rain followed by a few of sunshine have given the beet field a good start.

Apparently, the rabbits don’t like this, I only saw a few nibbled leaves close to the edge.

I think they’re reserving their appetites for my potager…. Bless their hearts.

5 thoughts on “Egg Noodles with Tomato Herb Sauce; books & beets”

  1. WOW! You really do have a lot of cookbooks!

    I’m all for trying something new and I’m sure I’d love this recipe if I can convince myself not to expect pasta taste. But that’s my own problem. It looks delicious and I might have to try it to find out 😉

    Our garden centers will be reopening May 1. The ground isn’t quite warm enough yet to plant, but at least I’ll be able to after all.

    • The texture is pretty good but the taste is different – that’s where the sauce comes in. We’re hoping for the 11th here. Will know next week

  2. I’ve gone through my book collections several times and donated large numbers of ones I didn’t think I’d read again – I could still stock a small library. And I’ve been trying to find another copy of one I donated for years. 🙂 I think I’d have to read steadily ’til about age 120 to re-read all the ones I’ve kept. Books are like friends, and giving them up is painful!

    The noodles sound interesting – when eggs become plentiful here again, I’ll give them a try.

    • My problem is I can’t donate them. No one wants English books, and no one really wants books anymore. Recipes are all online. I keep the ones that are fun to read. And the classics, Someone would be very upset if I ever got rid of Joy of Cooking….

  3. How brave are you?!

    I have been told, on a number of occasions, that I am NOT to get any more cookbooks, unless I remove the ones I never look at.

    But, but, but, I might look at them! So, what I have done is move the books to a different shelf in my office – a shelf that won’t be noticed by anyone but me. (Actually, there are now two shelves like this….)

    Your noodle dish looks wonderful. And won’t it be even more wonderful when you can start thinning those beets a little by cutting some of the leaves to add to the noodle dish. (Eggs are still a little tricky to find here – we are reduced to having to buy {eeeek} supermarket eggs.)

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