Making pasta yourself for pasta bags

Time

Total preparation time: 1 hr.

It's fun to make pasta yourself and then to process delicious Maultaschen.

Pour the flour into a large, flat bowl. Make a cup in the middle of the flour. There are now the eggs and the water and 1 teaspoon salt.
Now the dough is well kneaded with your hands, until it does not stick anymore. This is achieved by kneading, you do not need additional flour. When the dough slips smoothly off the edge of the bowl, it's done. Now cover the bowl with a cloth and let the dough rest for a quarter of an hour.

Vegetarians, for example, enjoy leaf spinach and can be quiet out of the pack. It is expressed well, about 200 g, so it is nice and dry. Mix with a little chopped shallot and chopped feta cheese and some nutmeg for seasoning, pepper and salt.
But you can also mix about 200 g fresh hamburger with tomato paste, grated onion, pepper and salt.
Or stir chopped ham with chopped dill and egg yolk, add a pinch of salt.
So, the dough has now rested enough and is divided into 5 balls. These are rolled out individually on a lightly floured board, super thin. In the best case one should be able to recognize writing by the dough. The dough is now rolled out to plates and cut with a dough knife - knife is also - cut into squares, about 5 or 6 cm edge length.
In the middle comes a teaspoon of the desired filling. The squares are now folded into triangles. The edges have to be compressed very tight, that works well with a spoon back.
Until all pelmeni are finished, pick them up under a slightly damp dish towel so they do not dry out.
Bring water to a boil with a tsp of salt in a saucepan. The ravioli are now put in, not all at once, but in portions - otherwise they stick together - and pull in about 10 minutes even.
When they come to the surface they are finished and taken out with a slotted spoon.

They taste good in meat broth, but also with tomato sauce.