Ingredients
Serves 4 - 6.
For the dough:
6 cups (600 g ) flour
5 eggs
1 teaspoon (5 g) salt
1/2 cup (1/8 l)of water
For the filling:
1 lb 2 oz (500 g) meat
3-4 rolls or slices of bread, soaked in water
9 oz (250 g) cooked spinach
5 eggs
2 onions
2-3 slices of bacon
Salt
Nutmeg
Pepper
Parsley
Butter
For the stock:
Ca. 4 cups (1 l) of meat stock
2 onions, cut in pieces and roasted in butter
A good amount of chopped chives
Instructions
- Crack the eggs onto the flour. Add salt and pour in water while constantly stirring. Mix the dough until it becomes difficult to stir. Cut the dough into two similar pieces and roll these pieces out, so that they have also a similar form.
- Cut onions and bacon in small pieces and roast in butter for 5 minutes.
- Soak the bread in water, and then squeeze the water out of it.
- Put spinach and bread in a meat grinder. Mix meat with the eggs, the onion mixture, and add parsley, salt, nutmeg and pepper to taste.
- Spread the filling small piles onto one piece of dough, then lay the second piece of dough on top. Cut the filled pasta pieces into squares, making sure that the borders of the squares are well put together.
- Put the squares in slightly boiling water and let simmer for about 10-15 minutes. As soon as they float to the surface, you can take them out.
- The pasta squares are served in the meat stock, and topped with the roasted onions and lots of chives.
[German]
Recipe courtesy of Swabian Specialties
