Boukies (small noodles)

Name: Boukies (small noodles)
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 Tomatoes; 1⁄2 Cucumber; 500 g + some flour; 1 Egg (Gr. M); 200-300 ml Milk; 7-10 Tbsp salt, pepper; 150 g Hard cheese made from goat's milk (piece); 4-6 Tbsp Olive oil; 200 g black olives (e.g. Kalamata)

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

3 Tomatoes
1⁄2 Cucumber
500 g + some flour
1 Egg (Gr. M)
200-300 ml Milk
7-10 Tbsp salt, pepper
150 g Hard cheese made from goat's milk (piece)
4-6 Tbsp Olive oil
200 g black olives (e.g. Kalamata)

Directions

1
Clean, wash and thinly slice the tomatoes and cucumber. For the pasta dough, knead 500 g flour, egg and approx. 200 ml milk to a firm dough. If the dough is too firm, add a tablespoonful of milk.
2
Divide the pasta dough into 6-7 portions and form into thin rolls (approx. 2 cm Ø) on a floured work surface. Cut the rolls into approx. 2 cm long pieces. Press a notch into the noodles with your index and middle finger.
3
Place the finished noodles on a flour-dusted sieve or baking tray.
4
Cook the noodles in portions in a wide pot with boiling salted water (approx. 1 teaspoon salt per litre) for 3-4 minutes until they float on top. Remove the finished noodles and let them drip off.
5
Grate cheese. Heat oil in portions in a pan. Fry the pasta and olives in portions. Season with pepper and possibly some salt, stir in about half of the cheese and let it melt.
6
Arrange the finished pasta with cucumber and tomatoes on plates. Sprinkle with remaining cheese.