Knead flour, eggs, 50 g water and salt into dough; cover and rest 20 minutes.

Ingredients

• 500 gWheat flour, white, all-purpose, unenriched
• 250 gEgg, whole, raw, fresh
• 50 gBeverages, water, tap, drinking
• 450 gBeef, grass-fed, ground, raw
• 300 gSpinach, raw
• 150 gOnions, raw
• 7.5 gOil, olive, salad or cooking
• 7 gSalt, table
• 1,650 gBeverages, water, tap, drinking not counted – removed
• 150 gBeverages, water, tap, drinking

Method

1. Knead flour, eggs, 50 g water and salt into dough; cover and rest 20 minutes.
2. Chop the spinach. Dice onion and fry in 15 g oil for 5 minutes. Cool, then mix with ground meat and spinach; leave excess oil in the pan. Roll dough to 2 mm, divide the filling and seal firmly along the edges to make 12 parcels.
3. Heat 1800 g unsalted water in a wide pot. Poach the parcels for 15 minutes at 88 °C until the filling reaches 72 °C; lift out with a slotted spoon and drain.