Nudelnester
Pinch of salt (iodised salt)
200g pasta (long spaghetti)
2 egg (s)
2 Table spoons of milk
Black pepper
For the filling:
1 small onion (s)
2 tbsp olive oil or vegetable oil
300g minced meat, mixed
2 tablespoons tomato paste
60g double cream cheese
100g corn kernels from the tin
2 tablespoons sunflower seeds
1 tb herbs, mixed, TK
1 pinch of salt (iodised salt)
Black pepper
For the pasta noodles bring plenty of salted water to a boil and cook the spaghetti in it until it is firm.
In the meantime peel the onion and dice it for the filling. Heat the oil in a large saucepan and fry the onion in a glass. Add the minced meat and fry with stirring. Then stir in the tomato paste and cream cheese thoroughly. Lift the drained corn and sunflower seeds underneath. Remove the pan from the heat and season with salt, herbs and pepper.
Pour the noodles into a colander, quench with cold water and drain briefly. Preheat the oven to 200 ° C and lay out a baking sheet with parchment paper. Whisk the eggs with the milk and season everything with salt and pepper. Turn up a few noodles for the nests with the help of a fork on the plate, screw the noodle ends with your fingers to create about 12 nests (8cm in diameter).
Drizzle the egg milk over the pasta nests. Put the minced meat mixture in the middle of the nests and flatten it a bit. Bake the nests on the top rail for about 15 minutes.
