Fleckerl (Austrian Pasta) With Red Peppers

1. 1

   Knead the flour, eggs, egg yolk, 3 tbsp oil, 2 tbsp lukewarm water and a pinch of salt with the dough hook of a mixer until smooth. Roll into a ball, wrap in plastic wrap and chill for 30 mins.

2. 2

   Cut the pasta dough in half. On a floured work surface, roll out 1 piece to 16 inch square. Using a pastry wheel, cut into 1 1/2 inch squares with wavy edges. Repeat with the other half. Cook in batches in boiling salted water for 5 mins. Remove with a slotted spoon, drain and set aside.

3. 3

   Heat 1 tbsp oil in a saucepan and saute the shallots for 2 mins. Add the peppers and saute for 5 mins. Add the pasta, vinegar and stock and simmer for 4 mins. Season with salt and black pepper and sprinkle in the parsley.

* Per serving · 4 servings · Values may vary.