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1
One by one, break the eggs into a small bowl, then slide them into a large mixing bowl.
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2
Add 1/2 cup cold water, the salt, and pepper.
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3
Whisk together until evenly blended, then stir in the grated cheese and the crushed biscuits.
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4
Brush a 10 inch nonstick skillet with a little clarified butter and place it over medium heat.
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5
Pour 1/2 cup of the well stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly.
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6
Cook until the mixture has set, about 1 1/2 minutes.
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7
Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more.
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8
Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture.
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9
You should have about 4 omelets stacked on top of each other.
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10
Cover and keep warm.
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11
Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl.
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12
Coarsely chop 6 of the tomatoes and set them aside.
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13
Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor.
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14
Press the seeds in the strainer to extract as much juice as possible.
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15
Discard the seeds and set the juice aside separately.
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16
In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the onion.
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17
Cook, stirring, for about 7 minutes, or until translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 minutes more, or until the garlic releases its aroma.
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18
Add the grated carrot and the juice from the tomato seeds, increase the heat to medium high and cook until all of the liquid has evaporated, about 8 minutes.
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19
Add the chopped tomatoes and cook for 10 minutes, stirring occasionally, until the sauce is chunky and thick, then add the pureed tomatoes and cook just until heated through.
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20
Remove from the heat.
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21
Stack 2 of the omelets, roll them up tightly, and cut crosswise into 1/4 inch wide noodles, keeping them rolled up.
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22
Repeat with the other 2 omelets.
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23
Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top.
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24
To serve, toss the noodles gently with the tomato sauce and transfer to individual plates.
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25
Note: To clarify butter: Melt 1 cup butter in a heavy saucepan over medium heat.
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26
Simmer until the butter foams, then skim and discard the white froth that forms at the top.
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27
Carefully pour the remaining butter through a double thickness of damp cheesecloth, leaving the white sediment at the bottom of the pan.
