The day before, the potatoes are cooked and allowed to cool overnight. Then they are pressed through with a potato press or spaetzle press. The egg, salt and nutmeg are added, the flour sifted over, then mix. Cut the onion and parsley into small pieces, glaze the onion first, then fry the parsley. This is added to the pasta dough and mixed in. If the dough is still too sticky, knead with a little flour.