Fleckerl (Austrian Pasta) With Red Peppers

• 2 1/2 cups all-purpose flour
• 3 None eggs
• 1 None egg yolk
• 4 tbsp olive oil
• 8 oz shallots, peeled and quartered
• 2 None red peppers, deseeded and cut into chunks
• 1 tbsp white wine vinegar
• 1 2/3 ml vegetable stock
• 4 sprigs fresh flatleaf parsley, finely chopped

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. 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. 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.

flour, eggs, egg yolk, olive oil, shallots, red peppers, white wine vinegar, vegetable stock, parsley

Taken from recipes-plus.com/api/v2.0/recipes/18445 (may not work)