Hand-Rolled Cheese Noodles with Turkey Pistachio Sage Butter

Directions

1. In a large bowl, lightly beat eggs with a fork, then stir in cheese until combined. Add 3/4 cup (175 mL) of the breadcrumbs and stir until crumbly dough starts to form. Using hands, knead dough together, gradually adding some of the remaining breadcrumbs until dough is stiff and no longer sticky. Using about 1 tsp (5 mL) of the dough, roll into thin strands using the palms of your hands. Set noodles onto a plate and repeat until all dough is used.
2. Turkey Pistachio Sage Butter: In a non-stick skillet, cook turkey, sage, salt and pepper, breaking up with a spoon for about 5 minutes or until no longer pink. Stir in butter and pistachios and cook for about 3 minutes or until butter is starting to brown. Keep warm.
3. Meanwhile, in a pot of boiling, salted water, cook noodles for about 3 minutes or until they float to the top. Remove with slotted spoon and add to sauce in skillet. Stir in noodles to combine with sauce and sprinkle with cheese to serve.