Mix the flour, 3 eggs, 2 tablespoons of oil, 2 tablespoons of lukewarm water and 1 teaspoon of salt first with the dough hooks of the hand mixer then with your hands to a smooth, supple dough (kneading time at least 10 minutes!). Form the dough into a smooth ball, wrap in foil and let it rest for about 30 minutes
Put the spinach in a pot with a little water. Cover and cook over low heat for about 15 minutes, stirring several times. Drain and let cool down. Soak the rolls in cold water. Peel and chop 1 onion. Wash parsley and shake dry. Pluck off leaves and chop finely. Press the sausage meat out of the skin. Squeeze the spinach well, if necessary chop a little finer
Knead minced meat, sausage, parsley, spinach and 2 eggs. Season with pepper and 1 1/2 to 2 teaspoons salt. If necessary, cut a small dumpling from the meat mixture with teaspoons and cook in boiling salted water. If the mixture is too unseasoned, you can add more seasoning
Cut the dough in half. Press 1/2 dough flat on a floured work surface. Roll out the dough thinly (approx. 15 cm wide, approx. 80 cm long) with the pasta machine (not wafer-thin!). Spread 1/2 of the dough on a well floured work surface, leaving about 1 cm free at the top edge and about 4 cm free at the bottom edge. Brush the 1 cm wide edge with some water. Fold the lower edge over the filling, then fold the filling up to the upper edge and press the edges down. Use a wooden spoon handle to divide the roll of dough into 8 Maultaschen, pressing the dough very firmly together. Cut the Maultaschen apart and press the sides together again. Place Maultaschen on a floured baking tray or tray. Process the remaining dough and minced mass in the same way
Peel 2 onions and cut or slice into thin rings. Wash the chives, shake dry and cut into fine rolls. Heat 3 tablespoons of oil in a frying pan and fry the onion rings until golden brown. Bring the meat stock to the boil and let the Maultaschen simmer for 6-8 minutes. Arrange the Maultaschen with the stock in portions on plates. Add onions and sprinkle with chives