Thin Noodles with Spinach and Egg – Gluten-free version

👨‍🍳 Method

For the Cooked pasta

1. 1
   Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Drain.

   Colander

To assemble

1. 3
   Heat the olive oil in a pan and sauté the garlic and green onion in it 3 minutes.

   ⚙ Pan-fryingStoveFrying pan
2. 4
   Add the spinach and cook until wilted.

   Stove
3. 5
   Add the drained gluten-free pasta and the cumin, salt and black pepper and toss.

   Stove
4. 6
   Push the gluten-free pasta to one side of the pan and scramble the eggs on the other side.

   Stove

   💡The eggs cook on their own at the side of the pan and only then get mixed in: that way they stay soft curds and don't smear over the gluten-free pasta.
5. 7
   Fold the eggs into the gluten-free pasta.
6. 8
   Serve topped with the white cheese.