Egg "Noodles" with Tomato/Prosciutto Sauce  

Total time: 35 minutes
 These are simply noodles made from eggs with a bit of flour, very quick and easy. The flour adds 'body'. You could use cornstarch in place of the flour, or skip it.

 Ingredients:

• Noodles
• 3 eggs,
• 2 1/4 tsp flour
• 4 1/2 tsp milk
• 2 tsp oil
• Sauce:
• 1/4 medium onion
• 2 thin slices Prosciutto   Serrano, Bayonne
• 2 tsp olive oil
• 1 cup (8oz, 240ml) tomato sauce
• 1/2 tsp oregano
• 1/2 tsp basil
• Garnish, optional
• freshly shaved Parmesan
• a few olives

 Instructions:

• Sauce: 
• Finely chop the onion. 
• Roughly chop the Prosciutto. 
• Open tomato sauce. 
• Heat olive oil in a small skillet.  Add onion and ham and sauté until onion is transparent. 
• Add tomato sauce and herbs, reduce heat and simmer for 15 minutes, uncovered.  Stir occasionally.  It should be chunky and thick.
• Noodles: 
• Put eggs in medium bowl and whisk well. 
• Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition.  (Even better, have someone else add it while you whisk constantly) Try to avoid lumps. 
• Add the milk  and whisk well. 
• Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat. 
• Add 1/3rd of the egg mixture, tilting pan to cover well.  Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry.  With a spatula, carefully turn and cook on the other side for 30 seconds.  Remove to a plate.  Do not keep warm. 
• Repeat twice more. 
• When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2" (1.25cm) strips.  Egg Noodles! 
• Divide strips in half.  Place half in a bowl, spoon over 1/2 of the sauce and toss lightly.  Arrange on a plate.  Repeat with other half of strips. 
• Garnish with shaved Parmesan and olives, if you have it, and serve.