Pot Roast, Egg Noodles and Glazed Carrots

Ingredients

• 2 cup all-purpose flour (plus more for dusting)
• 3 pcs large eggs (room temperature)
• 0.5 tsp salt (for the dough)
• 1 tsp olive oil
• 1 tbsp water (if needed)

Instructions

1. 1

   Prepare the Dough Base

   • In a large bowl or on a clean work surface, whisk together 2 cups of all-purpose flour and 0.5 tsp of salt.
   • Create a deep well in the center of the flour mixture.
2. 2

   Combine Wet and Dry Ingredients

   • Crack the 3 large eggs into the well and add 1 tsp of olive oil.
   • Using a fork, gently beat the eggs and oil, then gradually start incorporating the flour from the inner walls of the well.
   • Continue mixing until a shaggy, clumpy dough forms.
3. 3

   Knead the Dough

   • Turn the dough out onto a lightly floured surface.
   • Knead for 8-10 minutes until the dough transforms into a smooth, firm, and elastic ball. It should spring back slowly when poked.
   • If the dough feels too dry and crumbly, add water, one teaspoon at a time. If it's too sticky, add a little more flour.
4. 4

   Rest the Dough

   • Wrap the dough ball tightly in plastic wrap or place it in a covered bowl.
   • Let the dough rest at room temperature for at least 30 minutes, and up to 2 hours. This crucial step allows the gluten to relax, making the dough much easier to roll out.
5. 5

   Roll and Cut the Noodles

   • Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
   • On a well-floured surface, use a rolling pin to roll one piece of dough into a very thin sheet, about 1/16-inch thick. The dough should be almost translucent.
   • Generously flour the entire surface of the rolled-out dough sheet.
   • Loosely roll the sheet up into a log (like a jelly roll).
   • Using a sharp knife or pizza cutter, slice the log into noodles of your desired width (e.g., 1/4-inch for standard noodles).
6. 6

   Cook the Noodles

   • Gently unfurl the cut noodles and toss them with a little more flour to prevent sticking. You can cook them immediately or let them air-dry for 15-30 minutes.
   • Bring a large pot of water to a rolling boil and add 2 tbsp of salt.
   • Carefully add the fresh noodles to the boiling water. Cook for 2-4 minutes, or until they are tender and float to the surface. Fresh pasta cooks very quickly, so taste one to check for doneness.
   • Drain the noodles well and immediately toss with your favorite sauce, butter, or add to a soup to prevent sticking.

Ingredients

• 1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
• 4 tbsp Unsalted Butter
• 0.25 cup Light Brown Sugar (Packed)
• 2 tbsp Orange Juice (Freshly squeezed is best)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Cook the Carrots

   • Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
   • Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
   • Drain the carrots thoroughly in a colander and set aside.
2. 2

   Prepare the Glaze

   • While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
   • Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3. 3

   Thicken the Glaze

   • Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
   • The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4. 4

   Glaze the Carrots

   • Add the drained carrots to the skillet with the hot glaze.
   • Gently toss and stir to coat all the carrot slices evenly.
   • Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat.
   • Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
   • Serve immediately while warm.