|1 tbsp||olive oil (divided)|
|150 g||spinach (frozen)|
|1||bread roll (day-old)|
|250 g||ground pork|
|50 g||heavy cream|
|flour for dusting|
|beef stock for serving|
To make the pasta dough, add flour to a bowl and create a little well in the center. Add two thirds of the eggs, half of the olive oil, and salt and mix well using your hands or a whisk. Once the dough has come together, knead for approx. 3 – 5 min. Use plastic wrap to wrap the dough and put it into the fridge to rest for approx. 1 hour.
While the pasta dough is resting, finely dice the onion and finely chop the parsley. Add the remaining oil to a frying pan and sauté until translucent. Set aside to cool. Defrost spinach and squeeze out excess water. Cut bread rolls into chunks and add to a bowl. Add milk and let the bread roll soak for approx. 10 min., then squeeze out excess milk.
Add two thirds of the ground pork, drained spinach, egg, sautéed onion and parsley, and bread roll to a bowl. Grate nutmeg over to taste. Add the remaining ground pork and cream to a food processor and process thoroughly. Add to bowl with other meat mixture, season to taste with salt and pepper and mix to combine.
Flour a working surface and cut the pasta dough in half. Roll it through a pasta machine, flouring thoroughly as needed, until it’s approx. half a centimeter thick. Cut into 10x10cm/4x4in strips and cut off any rounded edges. Add meat filling to each strip and spread into an even layer. Make sure to leave some room around the edges. Fold them into thirds, and press edges firmly, sealing two sides with the tines of a fork.