Dough: Knead together eggs, semolina, flour, yolks and salt. Work through with your hands for ten minutes until the dough is elastic. Cover and rest for 120 minutes.
In the meantime, make potatoes and press through a potato ricer while hot.
Fry the bacon (Wammerl). Bacon and Grammeln (grams) to the warm potato mixture form. Season the mixture with salt, pepper and a pinch of nutmeg. Fold in whipped cream.
Roll out the pasta dough with a pasta machine or with a paper towel on a little flour to a thickness of 1mm in a long sheet and cut strips about five centimeters wide.
Whisk egg with water. Brush the pasta strips with it.
Fill a piping bag with the potato mixture and pipe mounds at five cm intervals onto half of the pasta strips. Fold the other half of the dough over and press firmly with your hands between the fillings. Cut the dough into individual Maultaschen.
Bubble the Maultaschen in salted water for one to two minutes. Lift out and bring to the table well drained.
Bavarian Ravioli: The homemade pasta, filled with potatoes and bacon, is also delicious as a main dish tossed in butter and sprinkled with cheese.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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