Rehmaultaeschle on Lentil Sauce – Württemberg

Soak the lentils in water 2 hours beforehand.

For the pasta dough, heap the flour on a pasta board and make a hole in the middle. Beat the eggs, add a pinch of salt, olive oil and parsley and knead until smooth. The dough should be firm and may well resemble soft plasticine. It is advisable to use a little less flour at the beginning and knead the dough until it is soft, then add more flour until the desired firmness is reached.

Wrap the pasta dough in plastic wrap and let it rest in the refrigerator for 1 hour.

For the filling, dice the bread and soak it in the lukewarm milk. Blanch the spinach, squeeze well and cut into small pieces. Fry the onion and leek well in butter and put them in a suitable bowl. Add the minced venison, squeezed bread cubes, fine spinach, egg, bacon cubes and parsley. Season with salt, juniper, pepper and nutmeg and knead well so that the farce gets a good binding.

Roll out the pasta dough thinly on a floured board and cut into 5 centimeter long rectangles. In the middle of the dough rectangles put a blob of filling form, brush the edges with beaten egg yolk and put a piece of dough on top and press well smooth. Steep the Maultaschen in lightly boiling salted water for about 10 minutes.

For the lentil sauce, sauté the onions with the garlic in a saucepan with butter, add the carrot cubes and soaked

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