Hand-Rolled Cheese Noodles with Turkey Pistachio Sage Butter

This dish delivers the flavours and comforts of late autumn and has the makings of an entertaining tradition. The cheese noodles require no equipment and are fast and easy to make, with delicious results that will surprise and delight any palate. Recipe from the 2021 Milk Calendar.

Prep Time

20 min

Cook Time

15 min

Total Time

35 min


  • large bowl
  • non-stick skillet
  • pot
  • slotted spoon


  • 2 large local eggs
  • 3/4 cup (175 mL) freshly grated  Parmesan or Asiago-style cheese
  • 1 cup (150 mL) dry seasoned bread crumbs (approximate)

Turkey Pistachio Sage Butter

  • 8 oz (227 g) ground turkey
  • 3 tbsp (45 mL) chopped fresh sage leaves or 1 tbsp/15 mL dried sage leaves
  • 1/2 tsp (2 mL) each, salt and pepper
  • 1/3 cup (75 mL) local butter
  • 1/4 cup (60 mL) shelled and chopped pistachios or pumpkin seeds
  • 1/4 cup (60 mL) grated Parmesan or Asiago-style cheese


  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.


  • Preparing noodles: You can make your noodles long and thin or short and wide—just be sure to make them all the same width so they cook evenly. They cook fast, so have the noodles ready while the sauce comes together and you’re waiting for the water to boil
  • Preparing Sage Butter: For a kick of heat, add 1/4 tsp (1 mL) hot pepper flakes to the sauce.
  • Preparing leftovers: If you end up with leftovers, this dish is excellent for the next day’s breakfast with a fried egg on top.