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1
Sift flours together onto a clean, dry, flat surface.
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2
Make a well into the top of the flour mound and add eggs and oil.
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3
Use a fork to beat eggs, slowly incorporating the flour.
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4
Add water if needed to form a smooth dough.
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5
Knead the dough until it is smooth and elastic.
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6
Cover with plastic wrap and allow to sit at least 1/2 hour (up to overnight).
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7
Divide dough into 6 equal pieces and flatten by hand.
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8
Set pasta roller to widest opening and pass each piece through.
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9
Reduce the opening and roll the dough again.
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10
Repeat with the next smallest opening.
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11
Cut the strips into noodles and allow to dry (for use later) or use fresh.
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12
Saute onion, celery and garlic in olive oil until tender.
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13
Remove from heat and cool.
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14
Place pine nuts on a cookie sheet and toast in a 350F oven for 10 minutes, shaking the pan after five minutes.
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15
In a bowl, combine onion mixture with herbs, tomatoes, turkey, pine nuts and bread crumbs.
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16
Form meatballs and place on baking sheet.
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17
Bake at 350F for 25 minutes.
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18
In a saucepan, combine rice and beans with 1 cup water.
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19
Bring to boil; reduce heat, cover and simmer until tender (about 1 hour).
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20
In a stockpot, heat stock to a boil.
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21
Drop in noodles.
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22
Add meatballs, beans, rice, and vegetables and heat through.
