for ca. 100 pieces
275 g wheat flour
500 g potatoes
50 g smocked bacon
50 g onions
Prepare pasta dough using flour, eggs and 75 ml of water. If necessary add a little more of water. Knead the dough until it no longer sticks. Form a ball, coat with olive oil and let it rest.
Cook potatoes in salted water and press through a medium mesh sieve while still hot. Chop bacon and onions finely and fry (without oil). Mix all ingredients well and season with salt and chopped fresh marjoram.
Roll out the dough (1-2 mm thick, with a pasta machine use level 7). Form balls from stuffing (1-1.5 cm diameter) and put on the dough in a line (take distance from the edges). Cover up the first line of balls with the dough, then roll again to close the balls. Press with index finger between the balls and also close the edges. Cut into pieces, you will get little cubes. Put žlikrofi on the closing edge and press with the index finger in the middle. They should be about 3 cm long and 2 cm high.
Put into boiling water and remove as soon as they float to the surface. Heat butter in a pan, add žlikrofi and sage leaves. Shortly fry and serve immediately.