Pasta Bags – Mediterranean Filled

Summary

Ingredients

For the dough:

• 100 g wheat flour, e.., Type 405
• 100 g semolina, (durum wheat semolina)
• 25 g pine nuts, roasted and very finely round
• 2 egg yolks
• 1 egg (s), whole egg
• 1 teaspoon oil, e.g., rapeseed oil
• 1 tablespoon water, or a little more
• 1 pinch (s) salt, approx. 2 g

For the filling:

• 80 g mushrooms, finely diced
• 40 g carrot (s), finely diced
• 20 g onion (s), finely diced (preferably: shallots)
• 4 half tomato (s), dried, marinated in oil (approx. 50 g)
• 1 teaspoon spice mix, Mediterranean
• some chilli pepper (s), finely chopped
• 40 g feta cheese, drained, finely diced (alternatively: brine cheese)
• 12 basil leaves, cut into very fine stripes
• salt and pepper

Also:

• 1 leek stick (s)

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Instructions

1. Roast the pine nuts without fat or oil and let them cool. Grind the cooled pine nuts very finely and mix with corn grits and flour. Add the egg yolk, egg, water, oil and salt. Knead into a firm dough by hand (the dough should really be very firm). Wrap the dough in cling film and let it rest for at least 30 minutes.
2. For the filling, drain the pickled tomatoes and cut them into very fine strips. Prepare onions, carrots, celery and mushrooms as described in the list of ingredients and sauté in clarified butter for about 15 minutes over medium heat (without color). Remove from heat, add tomato strips, feta, basil and the Mediterranean spice mixture and mix everything together well. Season to taste with pepper, chilli and salt. The specified amount is enough for 20-22 noodle bags as a side dish for 2 people, as a starter for 4.
3. The twine is made from the peeled leaves of the leeks. Cut the leaf lengthways (along the fibers) into strips 4-5 mm wide (number of noodle bags!). This is used to tie the noodle bags shut (chives are not tight enough, they tear every now and then when tying).
4. Roll out the pasta dough very thinly in individual strips (I set my pasta roller to level 6) about 1.5 mm thick and a little wider than the shape for cutting out the round blanks. I take a ravioli cutter Ø 10 cm! After all round blanks have been cut out, place a slightly heaped teaspoon with the filling in the middle. Now bring the edge of the dough together several times, always from 2 opposite sides, evenly upwards, so that a small bag is created. Place the filled bags on a floured surface and carefully tie with the leek threads (knot or bow). When all the bags are tied, they are placed in boiling salted water and cooked for 8-10 minutes.
5. Note: The pasta dough and the filling can also be prepared the day before. You can use the rest of the dough to make pasta or freeze it.
6. The filling given here is only a recipe suggestion - changes in quantity and composition are welcome!

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