Neuwieder Maultaschen according to Grandma Hildegard

Ingredients for 4 servings:

• 400 g wheat flour
• 5 m.-sized eggs
• 2 tbsp ice water, depending on egg size and dough consistency
• 250 g spinach, fresh or frozen
• 1 onion(s), peeled, finely diced
• 1 stale bread roll, diced, soaked in water
• 200 g sausage meat
• 200 g minced beef
• 1 bunch of chives, finely chopped
• salt and pepper
• nutmeg
• 1 carrot(s), peeled, sliced
• 100 g celeriac, cleaned, in small cubes
• 100 g leek, cleaned, in fine rings
• 1 leg of beef
• 3 liters of water for the broth
• 5 tbsp butter, as needed
• 1 bunch parsley, as needed

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

In homemade beef broth and fried

Make the beef broth with carrot slices, diced celery, leek rings, salt, and shin. Boil the broth for 1-2 hours, then strain. In the meantime, make pasta dough from 4 (!) eggs, flour, a little salt, and possibly water, and knead for at least 10 minutes to allow the wheat protein to combine with the ingredients. For the filling, wash the fresh spinach, let it wilt briefly in plenty of salted water, refresh in ice-cold water, drain well, and squeeze dry. Then finely chop the spinach. (Proceed as with fresh spinach for frozen goods.) Sauté the diced onions in a little butter. Add the spinach and cook for another 5 minutes, then let it cool slightly and squeeze dry again. Squeeze dry liquid from the bread roll and knead it with the spinach in a medium bowl along with the chives, 1 egg, the sausage meat, and the minced meat. Season the filling delicately with salt, pepper, and nutmeg. To make the Maultaschen, roll out the dough thinly, cut out 9 x 15 cm rectangles using a serrated wheel, and fill each with 1 tablespoon of the filling. Fold the dough over, pressing the edges firmly with a fork. Cook the Maultaschen in the beef broth for 15 minutes over low heat; the broth should not be bubbling. Serve either with the broth and sprinkle with parsley. Or lightly fry in plenty of butter in a large pan and serve with the butter poured over it. Tip: If you have any leftovers, you can slice the Maultaschen and fry them again in butter the next day.