Batter Noodles

Mix 1 1/3 cups of flour, salt, 1 tablespoon of olive oil, and 4 eggs. Pour into a zip-loc bag, and boil some salted water. Turn down the heat until it's barely at a simmer, and cut one of the corners of the bag to leave a tiny whole of about a quarter inch. Use the bag to pipe batter into the simmering water, and let poach for about 30 seconds.

After that, you're entirely at liberty to make whatever you want with the noodles. My cookbook recommends a gratin with cream and cheese, or chopped fine herbs, or even with truffles (yeah, right). Tomorrow I'm making it with chicken roasting drippings and small quickly boiled peas, though, and then slathered with parmesan. If you haven't tried this after roasting a chicken, I fully recommend it, especially when the peas replaced with raisins and pine nuts.