Pasta parcels with mushroom filling

Ingredients for 2 servings:

• 65 g wheat flour
• 65 g durum wheat semolina
• 1 egg(s), size L
• some water, lukewarm
• 6 mushrooms, brown, approx. 200 g
• 1 m.-large onion(s), red
• 1 garlic clove(s)
• 2 slices of bacon
• some parsley
• 75 ml sour cream
• 50 g Parmesan
• salt and pepper
• some butter for frying
• 200 ml cream
• salt and pepper
• Parmesan
• 1 tsp cornstarch
• butter
• 2 mushrooms, brown, approx. 50 g
• 2 slices of bacon
• some parsley
• Parmesan
• salt and pepper

Instructions

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

Knead the flour, semolina, and egg in the bowl of a food processor on speed 2 for 5 minutes. Add water as needed until the semolina is no longer grainy. Remove from the processor and knead by hand until a smooth dough is formed. For the filling, cut the mushrooms, bacon, garlic, and onion into brunoise cubes and chop some parsley. Fry everything in a little butter and then set aside. When the filling has cooled, mix it with the sour cream and Parmesan cheese until creamy. Season well with salt and pepper and fill a piping bag. Divide the dough into 2 portions and roll out into an oblong shape or run it through a pasta machine. Place a “sausage” of filling onto the oblong piece, moisten the edges with water, and fold the dough over the filling. Remove the excess dough with a pastry cutter. Press the filling together in portions so that the dough sticks to the dough. Cut these joints with the pastry cutter. Place the pasta parcels in boiling salted water and let stand for about 5 minutes. If desired, you can toss the pasta parcels in brown butter again. For the sauce, heat the cream and season with salt and pepper. Remove 1 tablespoon of the cream before it boils and mix it with the cornstarch. Add the mixture to the cream and bring to a boil. Garnish the sauce with Parmesan cheese, if desired. For the topping, slice the mushrooms, dice the bacon, and chop the parsley. Fry everything in a pan with a little butter, serve over the pasta, and sprinkle with Parmesan cheese.