1. salt, eggs, flour knead into a smooth dough and let rest in cling film for 2-3 hours in the refrigerator.
2. soak the bread roll in warm water for 10 min, squeeze out. Finely dice bacon and onions, stir-fry for 4 min. until soft. Cool. Chop parsley. Rinse spinach, clean, blanch in boiling salted water, rinse, squeeze and chop.
Put the ingredients with the sausage meat, minced meat, whipping cream, salt, pepper and a little lovage in a food processor with kitchen blade form. Blend until smooth. Chill.
4. roll out dough to a 2 mm thin sheet of 80 x 20 cm. Spread filling on top with a palette.
Fold dough in from long sides to center, overlapping.
Turn the pasta roll to the other side so that the seam is at the bottom. Cut into 12 on-the-spot pieces.
6. put Maultaschen in boiling salted water form, pull 10 min. Drain.
7. put the Maultaschen in a little beef broth with onions and chives.
Our tip: Use bacon with a fine smoky touch!
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