Pasta Pockets Filled with Kitchen Herbs Cream Cheese

For the dough, heap durum wheat flour and flour on a wooden board, make a hole in the middle, pour in egg and egg yolk, add olive oil and salt and knead until smooth and firm.

It is good to use less flour first and knead the dough softly and then add as much flour as you need until the desired firmness is reached. Leave to rest for at least thirty minutes.

Dust the dough with durum wheat flour, roll it out with a pasta machine – or with a pasta walker on a work surface that is as flat as possible – and cut it into strips about ten centimeters wide.

For the filling, rinse basil, chervil, leaf parsley, drain and chop finely. Squeeze the drained cheese well with a tea towel, mix well with the herbs and the egg yolk and season well with salt and freshly ground pepper.

Cut out round slices from the dough with a cookie cutter (about five cm in diameter), put a little bit of filling on one half, moisten the edges and fold the other half over it, pressing it well at the edges.

Cook the filled pasta dumplings in simmering salted water for about three to four minutes.

Roast the sage leaves in a frying pan with butter and when serving with the butter over the pasta pockets form.

Tip: If the dough is very floury or dry, brush the edges with a little water and then press firmly together.

Our tip: It is best to use fresh herbs for the pasta.

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