Swabian Maultaschen

Pasta dough:
375g flour
3 eggs
2 tablespoons water
oil

Filling:
200g Pork ground meat
200g Beef ground meat
1 hard roll (or piece of baguette)
1 onion
200g Spinach
1 bunch parsley
1 egg

Preparation:

Knead the flour, water, oil and eggs till the dough is smooth. Leave the dough for an half hour.
chop parsley, spinach and onion. Roast onion till they are golden.
Water the hard roll, mix wet roll, meat, chopped parsley, spinach, onion and egg to one mass. Season with pepper, salt and nutmeg

Roll dough thin so that you can read a newspaper through it. (when you like pasta, the dough can be a bit thicker. Put the filling on the dough and cover with a sheet of dough. Press the edges well together.

Cook the Maultaschen in low cooking salt water or broth for 10 - 12 minutes.

Serve in broth with chives or cut in stripes and roast with bacon and egg.