For the pasta dough, stir thoroughly sunflower oil or other vegetable oil, eggs, egg yolks and a good pinch of salt. In a baking bowl or possibly on a surface, shape the flour and form a bulge in the center. Whisked egg in the bulge form and knead from the inside to the outside to a smooth dough. If necessary, add a little more sunflower oil or other vegetable oil. Wrap the dough in plastic wrap and rest in the refrigerator for at least half an hour.
For the filling, finely dice the onion and the cleaned mushrooms and fry them in sunflower oil or other vegetable oil until light. Cut garlic into small pieces and add. Roughly chop the cleaned and washed spinach. Together with leaf parsley add to the mushrooms form and stew until soft. Then put everything together in a sieve so that the steaming stock can drain off. Cut the bread roll into fine slices and soak with the lukewarm milk, squeeze well. Put the spinach mushrooms in a suitable bowl, add the soaked bread and an egg yolk, mix everything together thoroughly, season with salt, pepper and freshly grated muscatel.
Roll out the pasta dough in thin sheets with a rolling pin or a pasta machine. Spread the filling evenly on the pasta sheet in small heaps, brush the spaces in between with egg yolk and fold into a Maultasche. Cook the Maultaschen in boiling salted water for about