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4 Serves
79 Mins
Prepare the noodle dough by mixing flour and water, then roll it out very thinly on a cutting board using a rolling pin.
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SpanishVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
13 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
376 mg / 1,250 mgPotassium
617 mg / 4,700 mgSodium
1953 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Cut the thin dough sheets into strips using a knife and boil them in a large pot of salted water until cooked through.
Once cooked, drain the noodles using a colander and toss them with a small amount of oil to prevent sticking.
Finely shred the cooked horse meat and combine it with the cooled noodles in a large mixing bowl.
Season the mixture with salt and black pepper to taste, tossing thoroughly to ensure even distribution.
Serve the Norin cold, often accompanied by a small bowl of the meat broth on the side.
6
g30
g9
g
Italian