Maultaschen in Onion Stock

Knead semolina, yolk, 1 tbsp. olive oil and a little bit of salt to a smooth dough, maybe add 2-3 tbsp. water. Wrap the dough in plastic wrap and rest in the refrigerator for 1 hour.

Soak rolls in a baking bowl with cold water. Rinse spinach, drain well. Rinse parsley, shake dry. Remove peel from onion and chop. In a frying pan with 1 tbsp. butter, sauté the onion. Cut the bacon into coarse pieces and put it together with the spinach, the squeezed rolls, the parsley and the sautéed onions through the fine disc of the meat grinder. Put this quantity with the minced meat in a large enough bowl and season with a little salt, pepper and a trace of nutmeg. Add 2 eggs and knead the whole well together. Fill the mixture into a piping bag with a large nozzle.

Roll out the pasta dough thinly and brush with beaten egg. Center the mince mixture lengthwise on the pasta sheet form and fold the overhanging pasta flaps into each other. Using the handle of a wooden spoon, press through the dough diagonally every 5 cm to make small Maultaschen. Cook the Maultaschen in a saucepan with boiling salted water for 3 minutes, then remove the saucepan from the stove and cook the Maultaschen for approx.

8 min. Take out and drain.

For the onion stock, peel and finely dice the onions. In a saucepan, mix with 1 tbsp. olive oil and 1 tbsp. butter.

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