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 cloves, crushed
2 medium tomatoes
2 bunches spring onions
1 small green bell peppers (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 cloves, crushed
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.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.