Semolina Soup

For the semolina soup, first prepare the filling. Stir semolina into heated butter, toast, salt and incorporate washed and plucked parsley. Leave to cool.

Mix flour, egg, water, nutmeg and salt into a dough. Roll out thinly and cut out discs (10 cm). Cover with filling and fold into half circles. Close tightly at the edges.

Boil beef broth, put in pasta pockets and let steep for about 15 minutes. Serve the semolina pocket soup.

Preparation Tip:

Instead of beef broth, you can use vegetable soup for the semolina soup.

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