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🍽️ Herb Noodle Crisps with Shrimp

668 kcal · 30 min · 4 servings

Ingredients

• 200 g whole wheat flour
• 200 g flour (Type 405)
• 4 eggs
• 4 tbsp olive oil
• salt
• flour (for working)
• 3 sprigs dill
• 3 sprigs chervil
• 2 sprigs tarragon
• semolina (for working)
• 2 onions
• 2 garlic cloves
• 300 g shrimp (kitchen-ready; without head and shell)
• 450 g yellow tomatoes (6 yellow tomatoes)
• 175 ml white wine (or light grape juice)
• pepper

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Add the eggs.
3. 3. Add 2 tablespoons of olive oil.
4. 4. Season the mixture generously with a large pinch of salt.
5. 5. Pour in 3 to 4 tablespoons of water.
6. 6. Mix the ingredients with the dough hooks of a hand mixer until you have a smooth and firm dough.
7. 7. If the dough seems too dry, knead in a little more water.
8. 8. Sprinkle flour on your work surface.
9. 9. Place the dough on it.
10. 10. Knead the dough vigorously for 5 minutes with hands lightly dusted with flour.
11. 11. Wrap the dough in cling film.
12. 12. Let the dough rest in the refrigerator for 1 hour.
13. 13. Wash the dill, chervil, and tarragon.
14. 14. Shake the herbs dry.
15. 15. Pluck the leaves or fronds from the stems.
16. 16. Chop the herbs roughly.
17. 17. Take the dough out of the foil.
18. 18. Divide the dough into three equal parts.
19. 19. Take one piece of dough.
20. 20. Roll the dough through the roller of the pasta machine twice.
21. 21. Place the sheet of dough on the floured work surface.
22. 22. Sprinkle one half of the dough sheet with one third of the chopped herbs.
23. 23. Fold the unherbed half of the dough over it.
24. 24. Press the two layers of dough firmly together.
25. 25. Pass the dough sheet through the roller of the pasta machine again.
26. 26. Roll the dough very thin (setting 2).
27. 27. Repeat the process with the remaining dough and herbs.
28. 28. Spread semolina on a baking sheet.
29. 29. Cut the rolled-out dough sheets into irregular pieces using a pizza cutter or pastry wheel.
30. 30. Place the noodle crisps on the baking sheet.
31. 31. Peel the onions.
32. 32. Peel the garlic.
33. 33. Chop the onions and garlic.
34. 34. Butterfly the shrimp by cutting along the back.
35. 35. Remove the black vein.
36. 36. Wash the shrimp.
37. 37. Pat the shrimp dry.
38. 38. Chop the shrimp into small pieces.
39. 39. Fill a large pot with plenty of water.
40. 40. Salt the water generously.
41. 41. Bring the water to a boil.
42. 42. Wash the tomatoes.
43. 43. Quarter the tomatoes.
44. 44. Remove the stem ends.
45. 45. Remove the seeds.
46. 46. Heat the remaining oil (2 tablespoons) in a pan.
47. 47. Sauté the onions and garlic in it for 2 to 3 minutes until translucent.
48. 48. Add the shrimp.
49. 49. Pour in wine or juice.
50. 50. Bring the mixture to a boil.
51. 51. Add the tomatoes to the pan.
52. 52. Cook everything over low heat for 2 to 3 minutes.
53. 53. Season the sauce with salt and pepper.
54. 54. Add the herb noodle crisps to the boiling salted water.
55. 55. Cook the noodles for 2 to 3 minutes.
56. 56. Lift the noodles out with a slotted spoon.
57. 57. Let the noodles drain.
58. 58. Plate the noodles with the tomato mixture.
59. 59. Serve the dish immediately.

Nutrition per serving

• kcal: 668
• Protein: 36 g · Fett/Fat: 20 g · Carbs: 79 g