Pasta bags – Mediterranean filling

Ingredients for 2 servings:

• 100 g wheat flour, e.g. type 405
• 100 g semolina (durum wheat semolina)
• 25 g pine nuts, roasted and very finely ground
• 2 egg yolks
• 1 egg(s), whole egg
• 1 tsp oil, e.g. rapeseed oil
• 1 tbsp water, or a little more
• 1 pinch of salt, approx. 2 g
• 80 g mushrooms, finely diced
• 40 g carrot(s), finely diced
• 20 g onion(s), finely diced (preferably shallots)
• 4 half tomatoes, dried, pickled in oil (approx. 50 g)
• 1 tsp Mediterranean spice mix (see my recipe in the database)
• some chili pepper(s), finely chopped
• 40 g feta cheese, drained, finely diced (alternatively: brine cheese)
• 12 basil leaves, cut into very fine strips
• salt and pepper
• 1 leek(s)

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Roast the pine nuts without fat or oil and let cool. Grind the cooled pine nuts very finely and mix with cornmeal and flour. Add the egg yolk, egg, water, oil, and salt. Knead by hand into a firm dough (the dough should be very firm). Wrap the dough in plastic wrap and let it rest for at least 30 minutes. For the filling, drain the pickled tomatoes and cut them into very fine strips. Prepare the onions, carrots, celery, and mushrooms as described in the ingredients list and sauté in clarified butter for about 15 minutes over medium heat (without browning). Remove from the heat, add the tomato strips, feta, basil, and the Mediterranean spice blend, and mix everything well. Season with pepper, chili, and salt. The specified amount is sufficient for 20-22 pasta parcels. This is enough as a side dish for 2 people, or as an appetizer for 4. The strings are made from the detached leek leaves. Cut the sheet lengthwise (along the grain) into 4-5 mm wide strips (the number of pasta bags!). These will be used to tie the pasta bags (chives aren’t strong enough; they tend to tear when tied). Roll out the pasta dough very thinly (I set my rolling pin to speed “6”) into individual strips, about 1.5 mm thick and slightly wider than the shape for cutting out the rounds. I use a 10 cm ravioli cutter! After all the rounds have been cut out, place a slightly heaped teaspoon of filling in the center of each round. Now bring the edges of the dough together evenly several times, always from two opposite sides, to form a small bag. Place the filled bags on a floured surface and carefully tie them with the leek strands (in a knot or bow). Once all the bags are tied, place them in boiling salted water and let them simmer for 8-10 minutes. Note: The pasta dough and filling can also be prepared the day before. You can use the leftover dough to make pasta or freeze it. The filling given here is only a recipe suggestion – changes in quantity and composition are welcome! Recipe link for the spice mix: http://www.chefkoch.de/rezepte/2487291391174617/inwongs-mediterrane-Gewuerzmischung.html