John Myers
Contents
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Ingredients
* for the pasta dough
- 150 g Pasta flour
- 1 Egg
- 0,5 tsp Salt
- 2 tbsp Water
* for the filling
- 200 g Fresh minced beef
- 1 Fresh shallot
- 2 Garlic cloves
- 1 tbsp Dried parsley leaves
- Or 3 tbsp fresh
- Salt
- Crushed red pepper
* for the dip
- 250 g Yogurt turkish
- Süzme = 10% fat
- 1 Fresh shallot
- 1 Clove of garlic
- 1 pinch Salt
- 1 pinch Crushed red pepper
Instructions
- For the pasta dough, knead all the ingredients together thoroughly (at least 5 minutes), gradually adding water.
- Wrap in cling film and let rest for about 20-30 minutes at room temperature.
- Meanwhile, prepare the filling. To do this, peel and chop the shallot and garlic. Chop fresh parsley as well (unfortunately I didn't have any in house, so I took dried ones). Mix everything together and season to taste.
- Prepare the dip at the same time so that it can penetrate well. To do this, mix all the ingredients together. (You can peel the shallot and garlic together and chop them into small pieces.) Put in a bowl with a lid and place in the refrigerator.
- Roll out the pasta dough very thinly, this is best done with a pasta machine. Then cut into 4-5cm squares.
- Put some of the filling on top. Press the corners together towards the middle over the filling.
- Bring plenty of salted water to the boil and cook the pasta in it for about 6-7 minutes.
- Then pour into a colander. Distribute on plates and either add yoghurt to the plate or place separately on the table.
Nutrition
Serving: 100gCalories: 164kcalCarbohydrates: 18.9gProtein: 10.5gFat: 5g
