Filled Noodle Stars – Soup Garnish

A great pasta dish for any occasion:

Make a pasta dough with flour, semolina (possibly finely ground in a grain mill), eggs, a few drops of oil, a tiny bit of salt and nutmeg.

If you prepare colored pasta, subtract the mass of liquid from the amount of eggs.

Pasta dough, which is processed with a pasta machine, does not need to be kneaded as long as one that is to be rolled out with a pasta walker. The latter can be mixed with a few more drops of oil for better processing.

Do not dust pasta dough with regular flour, but with Frankfurt semolina (does not draw moisture).

Filling: Melt the butter in a small frying pan, sauté the onion until translucent, add the mushrooms and also sauté briefly. Season with salt, pepper and nutmeg and leave to cool. Stir the breadcrumbs, egg and chopped parsley into the cold mixture and season repeatedly.

Roll out the pasta dough thinly (pasta machine to speed 7) and cut out stars with a cookie cutter.

Spread the mushroom mixture evenly on half of the stars with a teaspoon. Brush the jags with egg yolk, place a star on top and press a little smooth.

Boil the stars in salted water for about 4 minutes on low heat and arrange them in the soup. Sprinkle with a little bit of chive rolls.

Veal sausage meat, white sausage meat, etc. Stuffing.

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