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1
To make the filling, put all the ingredients in a bowl, mix well, and work to a paste with your hand.
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2
To make the pasta dough, put the flour, salt, and egg in another bowl, and mix well.
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3
Gradually add the water, working it in with your hand until the mass holds together.
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4
Add a little flour if too sticky, or a drop of water, if necessary.
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5
Knead for 10 minutes, until the dough is smooth and elastic, adding a little flour if too sticky.
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6
Divide the dough into 2 balls.
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7
Wrap each in plastic wrap and leave to rest at room temperature for 30 minutes.
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8
Roll out the first ball of dough as thinly as possible (to about 1/16 inch thick) with a floured rolling pin on a floured surface, or use a pasta machine.
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9
If rolling by hand, lift the dough occasionally and dust with flour underneath so that the sheet of dough does not stick.
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10
To make the manti, cut the sheet of dough into strips 1 1/4 inches wide, then cut across the strips to make 1 1/4-inch squares.
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11
Place a tiny amount of fillingabout 1/2 teaspoonin the middle of each square (using half the filling for the first sheet of dough).
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12
Fold the pasta over the filling so that 2 opposite corners meet, making a triangle.
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13
Press the edges very firmly together to seal them.
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14
(If they dont stick, wet around the edges with a finger dipped in water.)
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15
Place the manti on a floured baking sheet or tea towel, making sure they do not touch.
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16
Repeat with the remaining ball of dough and the other half of the filling.
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17
For the yogurt sauce, beat the yogurt with the garlic.
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18
To make the garnish, heat the butter, and when it sizzles, add the mint or chili flakes.
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19
Bring a large pan of salted water to a boil (or use 2 pans so as not to crowd the manti).
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20
Lower the heat to a simmer and cook for about 2 minutes, or until the manti are tender, then drain.
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21
Serve hot with yogurt poured over each serving and a dribble of melted butter and mint or chili flakes on top.
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22
Use chicken broth (page 143) instead of water, or add 23 bouillon cubes to the cooking water.
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23
A fresh tomato sauce may be used as a topping instead of the melted butter and mint or chili flakes.
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24
Saute 1 chopped clove garlic very briefly in 2 tablespoons vegetable oil, add 1 pound peeled and chopped tomatoes, salt, and a good pinch of chili flakes, and cook until the tomatoes have softened.
