Wet hand, dry hand, wet hand, dry hand. If there’s one mantra you need to bring to the crumbing table, it’s that. Yep – the key to crumbing schnitzels, or anything really, is to use one hand for dunking your meat (or whatever) into the wet mixture (in this case beaten egg), and the other for dunking into the dry ones...

These noodles are fun and easy to make and it doesn’t matter if they end up a bit wonky or uneven; that just adds to their rustic, hand-made charm! You don’t need any fancy equipment to make them either; just a pair of clean hands, a rolling pin, a large, sharp knife and a bit of elbow grease…