1 pc garlic clove, diced 1/2 tsp. tsp. nutmeg, freshly grated 1 tsp. tsp. pepper, black, fresh from the mill 2 liters of beef broth, e, hearty it should be.
Prepare a soft pasta dough with flour, eggs and salt and let it rest in a baking dish for 30 min. with the lid closed. Dice and fry the bacon. Sauté onions and garlic until translucent. Add unthawed spinach and sauté until no liquid remains. Cool a little and mix with sausage meat, breadcrumbs and parsley, season with salt, pepper and freshly grated muscat.
Roll out dough in two portions on a thinly floured kitchen towel to 3mm thickness. Mark 8cm squares on one piece of dough and shape a tablespoon of filling in the center of each. Brush the spaces in between with egg white.
Place the second piece of dough on top and press the spaces firmly. Cut out the squares.
Bring the beef broth to a boil in a large saucepan, place the Maultaschen in and cook for 10 min at a gentle simmer.
Maultaschen are served in different ways: Maultaschen in clear soup are put in a clear meat soup (preferably home-made, don’t take the cooking broth, it is cloudy) and sprinkle with chopped parsley or chive rolls.
Let the Maultaschen with breadcrumbs drain well and arrange them in layers in a suitable dish, each layer being lavishly covered with in sufficient
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