Preparation / Directions:
Pre-heat oven to 375F
Drain the can of salmon. Flake the fish. Mix with the cheese, onions and red pepper. Set aside. Put the flour into a bowl, add the eggs, salt and basil. Mix well to form a soft dough. Divide into egg size pieces. Knead until smooth.
Roll the dough pieces on a lightly floured board to a maximum 2mm / 1/10 inch thick or roll each piece through a pasta maker reducing the setting to 5 or 6 over 3 or 4 rollings. Cut the pasta sheets into 3cm / 1 1/2 inch squares. Put salmon filling onto one corner of each square then fold in half diagonally to make a triangular "patty". Dry on silicone paper for 1 hour before cooking, turning each patty over after 30 minutes to dry undersides.
Put the soup into a casserole dish and drop the salmon patties into it. Cover with a lid and cook in the oven for 30 minutes. Uncover and sprinkle with the cheese. Continue cooking for a further 10 minutes. Serve with salad.
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