Noodle bags

Ingredients for 4 servings:

• 500 g dough (pasta dough – recipe in my profile)
• 50 g wild garlic, finely chopped or replace with other herbs
• 25 g spring onion(s), cut into thin rings
• 60 g carrot(s), very finely diced
• 15 g celery, very finely diced
• 10 small mushrooms (heads), brown, finely chopped
• 30 g almond(s), chopped, roasted
• ½ tsp clarified butter
• ½ tsp powdered sugar
• 300 g double cream cheese
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) salt, preferably chili salt
• ½ tsp lemon zest, grated
• 3 dashes lemon juice
• 2 leaves of leek

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

with wild garlic filling

Pasta dough recipe: http://www.chefkoch.de/rezepte/1819971295365570/Nudelteig-selbstgemacht-mein-Grundrezept.html Roast the chopped almonds without fat or oil. Prepare the leek, carrots, celery, and mushrooms as described in the ingredients list and sauté in clarified butter and powdered sugar for about 15 minutes over medium heat (without browning). Remove from the heat, add the cream cheese and wild garlic, and mix everything well. Season with pepper, salt, lemon zest, and lemon juice. The specified amount is enough for about 40-44 pasta bags = a side dish for 4 people. Depending on the diameter of the leek, remove a few leaves, wash them, and cut lengthwise (along the grain) into approximately 4-5 mm wide strips (about 40-44 strips). This is 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 “5”), about 2 mm thick and slightly wider than the shape you’re going to use to cut out the rounds. I use a 10 cm diameter ravioli cutter! After all the rounds have been cut out (makes about 40-44), place a slightly heaped teaspoon of filling in the center. Now, evenly bring the edges of the rounds together several times, always from two opposite sides, to form a small bag. Place the filled bags on a floured surface and 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 about 8-10 minutes. Note: The pasta dough and filling can also be prepared the day before. You can use the leftover dough to fill more pasta bags (increase the amount in the ingredients list), make pasta, or freeze it.