Spiral Pasta with Ground Meat Filling

Ingredients

• 410 g spelt flour type 1050
• 0.5 tsp Salt
• 3 eggs
• 3 tbsp olive oil
• 4 tbsp cold water
• 400 g minced beef
• 1 onion
• 200 ml beef stock
• 1 Carrot
• 2 Garlic cloves
• 150 g Parsley root (3 Parsley roots)
• 250 g diced tomatoes (canned)
• Pepper
• nutmeg powder
• 0.5 bunch Chives

Instructions

1. 1.

   Add 400 g flour and a pinch of salt to a bowl, create a well in the center and pour in eggs, 2 tbsp olive oil and cold water. Work from outside to inside, kneading into a smooth, firm dough. If too soft, add more flour; if too stiff, add more water. Let rest wrapped for 30 minutes.

2. 2.

   Heat 1 tbsp olive oil in a non-stick pan and quickly brown the minced beef. Dice the onion finely. Reduce heat and add the onion, sauté briefly, then deglaze with 150 ml beef stock. Peel and dice carrot, garlic, parsley root; add to tomatoes. Simmer covered over low heat for 30 minutes.

3. 3.

   Stir frequently. If sauce reduces too much, add a splash of stock. Season with salt, pepper, nutmeg. Remove from heat and let cool slightly. Roll the pasta dough on a floured surface into a large rectangle.

4. 4.

   Brush the pan with oil if needed. Spread sauce over dough, roll lengthwise. Slice into 4–5 cm wide strips and place cut‑side down side by side in the pan until full. Bake in preheated oven at 200 °C (180 °C fan) for about 30 minutes until golden brown. Wash chives, dry, cut into rings. Sprinkle over the dish before serving.