Homemade pasta with two fillings and sauce

Ingredients for 8 servings:

• 1 kg wheat flour
• 3 tbsp salt
• 12 tbsp oil
• 3 tbsp water
• 9 eggs
• 900 g cream cheese
• 400 g feta cheese
• 1 bunch of spring onions
• 1 bunch of parsley
• 2 onions
• 800 g mushrooms, brown
• 2 garlic cloves
• 4 cans tomatoes, chopped
• 4 packs of tomatoes, pureed
• 2 onions
• 2 garlic cloves
• 400 g processed cheese
• 2 liters of whipped cream
• salt and pepper
• oregano

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Vegetarian

For the pasta dough, mix the flour and salt. Combine the oil and water in a separate bowl. Make a well in the flour and add the eggs. Slowly add the oil and water mixture and knead everything for about 10 minutes until you have a smooth dough. Wrap the dough in plastic wrap and let it rest for about 30 minutes. To make the mushroom and garlic filling, clean the mushrooms and cut them into very fine cubes. Dice the onions very finely and finely chop the parsley. Sauté everything in olive oil, season with salt and pepper, and finally, press in the garlic. Transfer the mixture to a bowl and let it cool. To make the cream cheese and feta filling, combine the cream cheese and feta, mix with the finely chopped spring onions, and season with salt and pepper. The mixture shouldn’t be too coarse! Some of the filling will also be used for the sauce. To make the pasta, roll out the pasta dough on a floured surface into a thin sheet. Using a glass (approx. 8-10 cm in diameter), punch out the laid out dough. Fill the dough pieces with both fillings and fold them together. Press in the edges all around with a wet fork. Bring a large pot of salted water to a boil. For the tomato sauce, sauté the onions and garlic in olive oil, add the pureed and chopped tomatoes, and season with salt, pepper, and oregano. Let the sauce simmer on low heat for about 20 minutes. Then, in a new pot, briefly bring the cream to the boil with the processed cheese and the rest of the cream cheese and feta filling and simmer on low heat. While the sauces are simmering, carefully add the pasta to the salted water (no longer boiling) and let it simmer until the pasta rises to the surface. Serve the pasta with the sauces, or let the guests choose their own sauces.