Carinthian tomato mozzarella noodle
Ingredients for 15 noodles
Pasta dough:
- 350 g of flour
- 3 eggs
- salt
- lukewarm water as needed
Filling:
- 200 g of vine tomatoes
- 250 g mozzarella
- Salt, pepper, basil
preparation
Dough:
For the dough, knead the whole ingredients to a smooth dough and place in the fridge for 1 1/2 hours.
Filling:
In the meantime, peel the tomatoes, cut into small cubes and mince the mozzarella, place in a bowl and season with salt, pepper and basil.
ATTENTION: The filling is very watery, drain water again and again!
Dough & filling:
Roll out the batter at the end of the dough, place small piles of filling evenly on the dough, beat the dough over it, press firmly between the piles and cut out the noodles with a glass.
After this whole procedure, the noodles can be boiled in salt water!
VALUABLE TIPS:
- The dough is sticky, so I use a lot of flour
- If the fullness thickens, use a little béchamel sauce and put the stuffing in the fridge for a few hours!
Good luck with the Austrian court!
