Instructions: Combine flour and dash salt in bowl of food processor. Add 2 tablespoons milk and eggs and pulse to combine, adding more milk if necessary so dough forms. It should resemble couscous and come together when pressed with fingers. Let stand 10 minutes.

Divide dough into 4 portions and roll out each into a thin square about the thickness of lasagna noodles. Let stand 30 minutes to dry slightly. (This prevents pasta from sticking when boiled.)

Cut in 3/4-inch-wide strips, then cut crosswise in 3/4-inch strips to form squares. (Note: Bow-tie pasta from the grocery store can be substituted for the pasta in this recipe.)

Cut cabbage in quarters, then cut each quarter in 3/4-inch strips lengthwise and crosswise to make squares similar in size to pasta.

Heat oil over medium-high heat in large pot. Add cabbage and water and cook, stirring, until cabbage begins to fry. Reduce heat to low and cover, stirring occasionally and cooking until cabbage is browned, about 1 hour.

Stir in 1/2 teaspoon salt. When cabbage is almost done, cook pasta in boiling salted water until al dente, 5 minutes. Drain, add to cabbage and mix gently. Serve with pepper to taste.

This recipe yields 6 servings.

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