First prepare the pasta dough, as it should rest in the refrigerator for at least half an hour. To do this, mix the durum wheat semolina and the wheat flour in a bowl, add the yolk and the whole egg with a pinch of salt and knead with your hand. Gradually add 5 - 6 tablespoons of water and work into a smooth, not too moist dough. Wrap the dough in cling film and place in the refrigerator to rest.
Meanwhile, prepare the filling. To do this, roughly chop the savoy cabbage and remove the stalk. Wash the chopped savoy cabbage and then dry it in a salad spinner.
Cut the onion and bacon into small cubes. Fry the bacon in a sufficiently large saucepan and let it take a little color. Then add the onion cubes and sauté briefly.
Add the savoy cabbage and brown it nicely. Season with salt, pepper and some freshly grated nutmeg.
Then add the minced meat and braise with it. Pour in the broth and simmer for about 10 minutes, until the cabbage is a little soft and the broth has boiled down well. Top up with the cream and simmer for a few more minutes.
Remove the saucepan from the heat, put the cabbage and minced meat mixture in a sieve and collect the stock in a bowl. The cabbage should drain well for a moment and let it cool down.
Take the pasta dough out of the refrigerator and roll it out into thin strips in portions with a pasta machine.
Spread a layer of the cabbage mixture on each of the noodle plates measuring about 15 x 20 cm and carefully roll up the plates. Slightly cut the ends of the pasta rolls so that they are nice and straight. Divide the pasta rolls once in the middle, so that you have about 8 cm large rolls. Then place them upright in a saucepan and repeat the process until the saucepan is well filled.
Finally, pour over the previously collected stock, bring to the boil with the lid on the stove and simmer for about 10 minutes until the noodles are cooked through.
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