Weigh water and salt into TM bowl; mix together 2 seconds speed 2

Weigh in flour; combine for 5 seconds on speed 4 until ingredients clump together

Knead for 3.5 minutes; remove from bowl and set aside (bowl should appear “clean”)

Without cleaning TM bowl, weigh onion into TM bowl; using spatula through hole in lid, set time for 2 seconds and go from speed 1-6 plunging spatula through hole on lid to keep ingredients close to blade

Set time for 1 second, with spatula through hole in lid, plunge immediately and turn speed directly to speed 6; check the ingredients and repeat one more time for ½ a second to a second, if needed (onion must be finely minced, but not liquid)

Weigh meat into TM bowl; add vinegar, salt and freshly ground pepper

Set time to 2 seconds and repeat the same fast plunging action with stopping and starting the mixing process going to speed 6 again exactly as with onions

Repeat for 1 more second only, if needed (be careful not to mix meat into pate or paste consistency; mixing by hand works well at this point, too, but TM is much faster

Cut dough into thirds; lightly flour work surface and roll large rectangle to pasta thickness (1/16th inch or thinner): a pasta roller would work well for this if you have one

If freezing, prepare baking sheet with parchment paper; set aside OR if steaming immediately, butter bottom and shelves of steamer (Varoma using Thermomix)

Divide large rectangle into 3-inch horizontal strips; trim edges

Divide each strip into 3 inch squares (approximate); place a generous dollop of filling in the middle of each square (a good meatball sized portion)

Pull all 4 corners of pasta square up to meet in middle over meat; pinch together

Pinch each of 4 sides together to close;

Take 2 corners of pasta and pinch together to close; repeat on opposite side

Place on greased steamer shelf or on parchment covered sheet pan; repeat until finished

Freeze over night; pack into labeled and dated freezer bags until ready to use OR set over sauce or boiling water and steam for 20-25 minutes until done

If using Thermomix, prepare 1 litre or more of sauce in TM bowl; set to Varoma and steam for 18-20 minutes or until done

Serve immediately with favourite sauce or butter and salt and pepper

Lightly oil heavy skillet; set aside

Divide large rectangle into 2-inch vertical strips; place 9 to 10 half teaspoon portions of filling along each strip leaving enough space to pinch dough together in between

Pinch ends of rope together; pinch between meat portions along strip of dough ending by pinching the dough together after last portion of meat filling

Roll filled pockets into circle; place into prepared skillet

Repeat process until skillet is filled with rolled ropes: each is one portion and one to three portions per person is a serving

Cover with a light sauce of choice; bring to boil, then simmer at medium-low heat for 25 minutes or until done

Serve immediately with a tossed green salad and crusty bread for dipping into the sauce

Weigh onion into TM bowl; chop for 0.5 seconds on Turbo

Weigh in olive oil; sauté for 5 minutes at Varoma on speed 2

Weigh in all other ingredients; place Varoma with pasta parcels on top ready for steaming

Set time for 25 minutes, temperature on Varoma and speed 2; cook longer if needed (watch how long it takes to get to Varoma temperature; it will likely take 25 minutes to steam after that)

Add cream, yogurt, or sour cream to sauce with chopped parsley, if desired; pour over pasta and serve immediately