For the pasta dough, mix the flour and salt. Combine the oil and water in a separate bowl. Make a well in the flour and add the eggs. Slowly pour in the oil-water mixture and knead everything into a smooth dough for about 10 minutes. Roll the dough airtight in cling film and let it rest for about 30 minutes.
To make the mushroom and garlic filling, clean the mushrooms and cut them into very small cubes. Also dice the onions very small, chop the parsley into small pieces. Fry everything in olive oil, season with salt and pepper and finally squeeze in the garlic. Pour the mixture into a bowl and let it cool down.
To make the cream cheese and feta filling, mix the cream cheese and feta, mix with the finely chopped spring onions, then season with salt and pepper. The mass shouldn`t be too coarse! Part of the filling is also used for the sauce.
To make the pasta, roll out the pasta dough on the floured work surface into a thin dough. Punch out the dough with a glass approx. 8-10 cm in diameter. Fill the dough pieces with the two fillings and fold them together. Press in the edges all around with a damp fork.
Put on a large saucepan with salted water.
For the tomato sauce, sweat the onions and garlic in olive oil, add the strained and chopped tomatoes and season with salt, pepper and oregano. Let the sauce steep for about 20 minutes on a low setting.
Then briefly bring the cream to the boil together with the processed cheese and the rest of the cream cheese and feta filling in a new saucepan and let it steep on a low level.
While the sauces are brewing, carefully add the pasta to the salted water that is no longer boiling and let it steep until the pasta comes to the surface.
Serve the pasta with the sauces or let the guests choose the sauces themselves.
Ingredients
Print Recipe
Pin Recipe