Mark squares of about 8 cm on a piece of dough and put a tablespoon of filling in the middle of each. Roll out the dough in two portions on a thinly floured kitchen towel 3 mm thick. Then season to taste with salt, pepper and nutmeg. Let the mixture cool down a little and mix with sausage meat, breadcrumbs and parsley. Add the spinach and fry until no more liquid is left. Sauté the onions and garlic until translucent. Prepare a soft pasta dough with flour, eggs and salt, cover and leave to rest in a bowl for 30 minutes. Then fill the bowl with cream, ensure that the cream is evenly distributed and put it in a preheated oven at 180-190° C for about 20-25 minutes until the cream is bubbling and the topmost noodles are crispy. Skim them, let them drain and layer them together with the cheese and the melted onions in a bowl suitable for the oven. The noodles must continue to cook until they float on top and a white foam forms. This should be done quickly, otherwise the first noodles will be overcooked before the last of the batch is in the water. When scraping from the spaetzle board, take a moistened wooden board (preferably with a flattened edge at the front) with some dough and now scrape small noodles into the boiling water with a sharp and smooth knife. Add the onions cut into small cubes with salt, pepper and nutmeg in butter until they become glassy. Leave the dough to rest for a while, while boiling the salted water and melting it. The consistency is correct when the dough starts to bubble and it is difficult to get the spoon out of the dough. Add the water until a tough "mush" is formed. Place the flour, eggs, salt, a pinch of pepper and most of the water in the middle bowl and mix with a wooden spoon. Pretzels are produced by almost every bakery in southern Germany. After baking, pretzels must cool down well and be kept dry, otherwise the thin salty crust will attract water. At a temperature of 230 to 240 ☌ the pretzels have to bake for 12 to 16 minutes. The pretzels are then sprinkled with salt. Swabian pretzels are cut lengthwise in the thick middle, Bavarian pretzels are not cut. Pretzel lye" is a caustic soda lye whose sodium hydroxide content is diluted to less than 4%. They are then briefly dipped in caustic soda solution on a grid. Then they are cooled for 10-30 minutes with a good supply of air. At temperatures above 30 ☌ and relatively high humidity, the pretzels have to float for about half an hour. The strand is now looped into a pretzel, whereby the ends have to be pressed firmly. For the Bavarian style the strand is evenly thick, for the Swabian style the ends are tapered.
The dough is divided into pieces and rolled into a strand.
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