Vegetarian recipe

The Swabian speciality in the vegetarian version.
For approx. 4 servings.

Ingredients pasta dough:

2 eggs
200 g flour
30 g semolina
1 pinch salt
some water

Ingredients filling:

100 ml whipped cream
2 onions
1 bunch parsley
1 handful stinging nettles
1 handful goutweed
some ground ivy
some dandelion
some feta
a little sugar or honey/maple syrup
some butter
Salt
Pepper
2 eggs
1 pinch marjoram
some chives

Preparation of the dough:

Mix the eggs with a little water. Knead the flour, semolina and salt into a smooth, firm dough. Cover and leave to rest for 30 minutes. Then roll out the dough thinly and cut into strips approx. 10 cm wide.

Preparation Filling:

Sauté the finely diced onions in the butter until translucent, add the finely chopped parsley and continue to sauté with the pepper and sugar for about 3 minutes.

Add the wild herbs and crumbled feta to the onion and parsley with the remaining ingredients and simmer until the liquid has evaporated. Leave to cool slightly and set aside about half of it.

Now spread the filling on the dough and fold it over from the long side and divide it with a wooden spoon handle or a special dough roller (pressing all open sides firmly) and separate it with a knife.

Put the Swabian pasta into boiling salted water (or stock) and leave to stand for 10 minutes without boiling. Put the Swabian pasta into boiling salted water (or stock) and leave to stand for 10 minutes without boiling.

Bon appetit 🙂