Authentic Swabian, rolled Maultaschen without spinach

Ingredients for 10 servings:

• 500 g flour
• 250 g durum wheat semolina
• 5 eggs
• 1 pinch of salt
• 50 ml water
• 2 onions
• 2 rolls
• 500 g minced meat, half and half
• 500 g sausage meat
• 2 eggs
• 1 pinch of marjoram
• 1 pinch(s) nutmeg
• 1 bunch of parsley
• 2 liters of broth
• egg yolk for brushing
• e.g. salt and pepper

Instructions

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

Pile the flour and durum wheat semolina on the work surface and make a well in the center. Crack the eggs into the well, add the salt, and pour in a little water. Whisk the eggs and water with the flour from the edge to form a dough. Then knead into an elastic dough, adding more water if necessary. Shape the dough into a ball, wrap in plastic wrap, and let it rest for 30 minutes. Dice the onions and sauté in a pan until translucent, then let it cool. Soak the rolls in water. Chop the parsley. Place the minced meat and sausage meat in a large bowl. Add two eggs, onions, marjoram, nutmeg, parsley, and, optionally, salt and pepper to taste. Squeeze out the water from the rolls and drop them into the bowl in small pieces. Mix everything together until smooth. Remove the dough from the plastic wrap, knead thoroughly again, and roll out as thinly as possible. Cut a rectangle from the dough and set the remaining dough aside for the next sheet of dough. Spread a thin layer of filling onto the sheet of dough and fold the long side in half from bottom to top to form a long, compact roll. Cut a small piece of dough just above the roll and lightly press the seam down. Brush with egg yolk, if desired, to seal the seam. Repeat with the remaining dough and filling. Cut 10cm wide pieces from the rolls. Heat the broth until it boils. Do not allow it to boil. Add the Maultaschen and let them simmer for 10 minutes. It is best to simmer 4 to 5 at a time. Be careful that they do not stick to the bottom of the pan. And don’t worry, the Maultaschen, which are open at the sides, will set quickly; no filling will leak out.