A great pasta dish for any occasion:
Sift the flour onto the surface, press a well in the center. Separate 4 eggs, pour in the yolks, 1 whole egg, 1 tbsp. cold water, the oil and 1/2 tsp. salt, and knead everything together into a smooth dough. Form into a ball and rest for about 30 min. wrapped in household foil. Mix the curd with the very! soft butter, the remaining egg, salt and pepper. Rinse the chives under running water, toss dry and cut into rolls. Also stir into the curd mixture. Cut the pasta dough in two and roll out thinly on the lightly floured surface with the pasta walker. Place the curd mixture in a piping bag fitted with a nozzle and pipe piles of curd at intervals of approx.
4 cm apart. Brush the spaces in between with beaten egg white and press the second pastry sheet on top. Press the spaces firmly with a wooden bar or a ruler, then with the pastry wheel squares of 4 x 4 cm out. Cook in salted water for 10 minutes, then remove with a slotted spoon and drain well. While the dough is resting, prepare and rinse the melanzani, cut into slices and sprinkle with salt to draw out the bitterness. After 10 minutes, rinse with water. Prepare and rinse the zucchini and the bell bell pepper, cut the bell bell pepper in half, remove the stem, the core and the membranes. Cut all vegetables into small pieces. The scarf
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