Filled Noodle Roll

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Tomato sauce:

Béchamel sauce:


For gratinating:


Sift the flour into a large enough bowl and make a well in the center. Beat eggs and add to the flour well form. Combine to form a firm dough. Depending on the texture of the flour and the size of the eggs, you may need to add a few drops (but really only drops!) of water to keep the dough from becoming too dry and tough. Remove the dough from the baking bowl and knead it by hand until it is smooth. Wrap the dough in plastic wrap and let it rest in the refrigerator for half an hour.

In the meantime, prepare the two sauces: Quarter the tomatoes and sauté them in a little butter. Grind finely or pass through a sieve if necessary. Return to the frying pan, add the remaining butter and the peeled and halved onion and season the sauce with salt and a pinch of sugar. Simmer uncovered on low heat for forty-five minutes. Remove the onion and season the sauce if necessary.

For the béchamel sauce, melt the butter, add the flour and sauté briefly. Add the milk while stirring, bring to the boil and simmer on low heat for five minutes. Season with salt and pepper. Mix the two sauces together.

For the filling, rinse the spinach thoroughly. Make in boiling salted water five min, pour off into a sieve and press out the water very well, the spinach should be as dry as possible. If frozen spinach is used, this

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