• 500 GRAM FLOUR
• 5 EGGS

• 6 QUAILS
• 4 CLOVES GARLIC, mashed
• 1 TBSP SAMBAL OELEK
• 2 TBSP HONEY
• 2 TBSP SOY SAUCE
• 2 TBSP OIL

Knead the flour and the eggs for 5 minutes and add a little water until the dough is supple. Now pass the dough through a pasta machine at the widest number. Fold and pass it through again. Repeat this process 5 times; now you obtained a rectangular shaped piece of dough. Put your pasta machine on number 2 (a little thinner0 and pass through again; increase this number one step at the time until you reach 8 or 9 and the pasta is nice and thin. Now you have lasagna sheets. Use the pasta-cutting part of your machine to make tagliatelle or spaghetti.

Making fresh pasta is a lot of work, but it is nice work and I find it always therapeutic. Also the kids love to do it. You can use the dough for lasagna or ravioli, or cut it into spaghetti, tagliatelle or fettucini.

Mix the oil, soy sauce, honey, sambal and garlic to a marinade. Cut the back side of the quails so that you can spread them out later. Put them in a bowl and cover with marinade, stir well. Leave overnight. Put the quails on an oven rack and roast 30 minutes at 180 degrees Celsius.