Chop parsley or spinach and onions (or put through a grinder or
food-processor.) Put into a large skillet with the oil
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Simmer until heated through, stirring frequently. Remove into a large bowl. |
You can also grind the parsley or spinach in a food processor
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Soak the dried bread in the milk, and let soak till it is soggy squeeze to make a pulp |
Brown the meat in a skillet, drain and add to a large mixing bowl. |
Add the green mixture to the bowl with the browned meat |
Put the pulp mixture into the filling.
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Filling is now ready, to stuff the noodles |
Noodle Dough |
Add the eggs to a stainless bowl or your mixer. |
My grandmother used an eggshell of water for each egg. A natural measuring device! |
Add a little flour at a time and mix |
Keep adding till the dough is stiff and not sticky, but still limber enough to roll out. |
Let the dough rest while you start the broth. Fill a large pot—or two of them—about 2/3 full of water; bring to a boil. Add enough bouillon cubes or other beef base to make a good broth. Keep simmering while getting noodles filled. |
Divide the dough onto equal pieces, this way the noodles will be close to the same size. these are a bit smaller than a golf ball. |
Roll out very thin. |
Add a tablespoon of filling. |
Fold over and seal. brushing a little egg or water. |
pinch the dough together. I use the back of a fork, that gives it a nice fluted look also. |
It is important not to put too much filling in it or the noodle will burst open when cooking. |
We add the noodles as they are made, because for our family we boil them for 1 and 1 / 2 to 2 hours. I know this sounds long for pasta but these noodles can take it. Any left over meat and parsley we add to the broth. |
The noodles will double in size when done. |
Here are the finished noodles with broth. |
another picture of slightly larger noodles. |
Left over noodles are great fried and served with sour cream.
Go here to see how to make Fried Maultaschen or Gefüllte nudeln
Here is how to do Fried Maultaschen |
