Dumplings with pesto and sun-dried tomatoes
– 2 eggs
– 200g of flour
– 60 ml of milk
– pinch of salt
– 40 ml of water
– 1 tablespoon of butter
– about 80g of fresh pesto
– dried tomatoes in oil with herbs OLE!
In a bowl, combine the water with eggs and a pinch of salt. Mix thoroughly with a kitchen whisk. When the mass is whisked, gradually add flour and mix vigorously. The batter should have the consistency of liquid caramel.
Boil water with salt. First, dip the soup spoon in the water, then put a little dough with it (for about 1/3 of a spoon) and immediately mix it in a pot with boiling water. Repeat the process until all the dough is used up. Gently stir the noodles and wait about 2 minutes from boiling. Combine the finished dumplings with the butter. Add pesto and chopped tomatoes.