Summary

Ingredients

• 1 kg potato (s), floury cooking
• 300 g flour or starch
• 20 g olive oil
• 2 egg yolks
• 1 zucchini
• 1 beefsteak tomato (s)
• 1 onion (s)
• 1 shallot (s)
• 3 pepper (s), red, green and yellow
• 2 cloves garlic)
• nutmeg
• salt and pepper
• basil
• Parmesan

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Instructions

1. Boil the potatoes, peel them. Then press hot through a potato press and let cool down a little. Quickly knead the potato mixture with flour, salt, nutmeg and the egg yolk to form a dough, otherwise the egg yolks can curdle or the dough can become soft.
2. Dust the dough with flour, shape into a roll and cut into small pieces. Shape these pieces into finger-length noodles. Put the pasta in boiling salted water and let it steep for about 5 minutes. Take out, drain and let cool.
3. Cut the vegetables into semi-coarse pieces, rhombuses or strips, depending on your choice, just not too finely. Mash and chop the garlic.
4. Heat the wok insert / pan directly on the embers and roast the vegetables starting with peppers, onions, zucchini, garlic and tomatoes and mix well. When the vegetables are roasted and have reached the desired cooking point, add the potato noodles and spices and mix everything well again.
5. Remove the pan from the grill and fold in the chopped basil. Then sprinkle with the grated parmesan.
6. Goes wonderfully as an accompaniment to grilled chicken.