John Myers
Ingredients for 4 servings:
- 150 g wheat flour
- 150 g rye flour type 997
- 3 eggs
- 1 tbsp rapeseed oil
- 1 tbsp water, as needed
- 300 g potatoes, cooked and pressed through a press
- 1 m.-sized onion(s)
- 25 g butter
- 2 tbsp wild garlic paste or freshly chopped
- 2 tbsp sour cream
- salt and pepper
- Nutmeg, freshly grated
- chili salt
Instructions
Working time approx. 1 hour; Rest time approx. 40 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 43 minutes
As a main course or soup garnish, makes about 40 pieces
For the pasta dough, knead the ingredients in a food processor until smooth. If it’s too crumbly, add a little water. Place in a plastic bag and let rest for at least 40 minutes. Meanwhile, for the filling, finely chop the onion and sauté in butter until light yellow. Mix with the remaining filling ingredients. Season to taste and set aside. Roll out the dough thinly in batches using a pasta machine and cut out circles about 9 cm in diameter using a ring or cup. Spread a thin layer of filling around the edges using your index finger dipped in water. Place a teaspoon of filling in the center. Fold the dough over the dough and press down firmly at the edges. To prevent the pasta from sticking together, place it side by side on a baking sheet lined with baking paper. Bring a pot of water with plenty of salt to the boil and cook the pasta for about 3 minutes. This quantity is enough for about 40 pieces.
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