2 tablespoons finely chopped onion
1 cup chopped celery
1 cup chopped celery
1/2 cup finely chopped carrots
2 tablespoons finely chopped onion
1/8 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
In a medium bowl, mix the finely chopped onion, celery, carrots, onion salt, oregano, basil, salt and red pepper flakes. Cover and refrigerate overnight, stirring occasionally.
While the mixture is chilling, in a separate small bowl, mix the milk, 1/2 cup at a time. Gradually add 1/2 cup at a time while mixing; this is necessary to produce a thick, meringue-like sauce. (Note: If using cottage cheese instead of milk, whip cream to your heart's content so that peaks do not appear in the sauce.)
The next morning, remove a large bowl of ice from the freezer to heat the milk into the microwave for about 30 seconds, stirring occasionally. Pour half of the mixture into a large bowl, and mix the remaining 1/2 cup into the bottom of a large wooden mixing bowl. Pour the filled bowl over the cheese.
Mix the cornstarch, 1/2 cup of the water into the microwave container. Stirring constantly, place noodles onto the crystallized milk mixture and roll up to coat. Cover with plastic wrap and microwave 2 minutes."
Remove plastic wrap and microwave 2 minutes more, until noodles are opaque and stiff. Peel with a slotted spoon.
Remove the noodles from the sauce and let sit for about 5 minutes before cutting into squares (if desired). Spoon about 1 1/3 cup of the cream mixture into the center of each square. Place a spoon in the center of the filling and gently press edges of noodles together. Cover with plastic wrap and refrigerate until serving. Invert bowl onto serving dishes. Place 1 layer of pasta on each serving dish. Microwave cream noodles over medium heat for 3 to 4 minutes, or until they begin to crackle, turn and repeat with remaining filling and pasta. Serve immediately, or chilled.