Potato Pasta and Herb Sauce from Kazahstan

Name: Potato Pasta and Herb Sauce from Kazahstan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 cups flour; 3/4 cup warm water; 1 tablespoon olive oil; 2 teaspoons sugar; 1 teaspoon salt; 2 medium potatoes; salt; pepper; 1 teaspoon ground red pepper (Hot or mild, depending on taste); 1/2 teaspoon paprika; 1 garlic clove, crushed; 2 medium tomatoes; 2 bunches spring onions; 1 small green bell pepper (optional); 1 bunch fresh parsley, chopped; 1/4 cup fresh basil, chopped; 1/4 cup fresh dill, chopped (Or good pinch of dried); 1 garlic clove, crushed; olive oil; salt water

Submitted by Boonlong

"There are several varations on this in Kazakhstan."

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Ready In:: 1hr
Ingredients:: 20
Serves:: 4

ingredients

For the Pasta
2 cups flour
³⁄₄ cup warm water
1 tablespoon olive oil
2 teaspoons sugar
1 teaspoon salt
Filling
2 medium potatoes
salt
pepper
1 teaspoon ground red pepper (Hot or mild, depending on taste)
¹⁄₂ teaspoon paprika
1 garlic clove, crushed
Sauce
2 medium tomatoes
2 bunches spring onions
1 small green bell pepper (optional)
1 bunch fresh parsley, chopped
¹⁄₄ cup fresh basil, chopped
¹⁄₄ cup fresh dill, chopped (Or good pinch of dried)
1 garlic clove, crushed
To finish
olive oil
salt water

directions

Boil potatoes, cool, and mash. While potatoes are boiling, mix pasta ingredients, cover with a warm, moist towel. Add filling ingredients to mashed potato and mix. Chop vegetables and herbs, set aside.
Roll out dough on a floured or oiled board. Roll out thin, but not too thin as you might need to stretch it a little. With the rim of an inverted glass, make a circle of dough about 2 inches in diameter (or so.) Take a small ball of potato mixture, and put it in the center of the dough circle, then fold over the circle and seal with a fork. This should make a half circle shaped pasta shell filled with the potato mixture.
Set this onto an oiled plate. Repeat until dough or potato mixture is gone. Put shells into a pot of boiling water. Let boil for about 5, but no more than 10, minutes, not to vigorously, or else the shells might come open.
While the shells are boiling, mix the vegetables and herbs, place in a skillet with plenty of oil (about 1/2 cup.) Fry for about 5 minutes, stirring often. Drain shells in a colander.
Place shells on a serving platter, and top with sauce. Serve hot.

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Reviews

I used butter in the filling, cilantro flakes instead of parsely and a pinch of dried basil and dill.This like perogi. Quite similar. I added a little sugar to the tomatoes to not only sweeten but to add some liquid to the vegetables for the sauce.

Montana Heart Song

Tweaks

I used butter in the filling, cilantro flakes instead of parsely and a pinch of dried basil and dill.This like perogi. Quite similar. I added a little sugar to the tomatoes to not only sweeten but to add some liquid to the vegetables for the sauce.

Montana Heart Song