Swabian filled pasta

Name: Swabian filled pasta
Total time: 85 min
Yield: 4
Cuisine: German
Ingredients: 300 g Plain wheat flour; 200 g Egg, without shell; 40 g Water; 250 g Minced pork; 200 g Spinach; 60 g Day-old wheat bread rolls; 100 g Whole milk; 100 g Onion; 15 g Butter; 15 g Fresh parsley; 4 g Salt; 1 g Black pepper; 0.5 g Ground nutmeg; 1200 g Prepared vegetable stock

Large pasta parcels filled with pork, spinach and bread.

Estimated total time: 85 minutes4 portionsAbout 620 kcal per portion

Maultaschen — real photograph — Photo: User:FloSch · CC BY-SA 3.0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference. Photograph shows Maultaschen served in broth.

Ingredients for 4 portions

300 g Plain wheat flour
200 g Egg, without shell
40 g Water
250 g Minced pork
200 g Spinach
60 g Day-old wheat bread rolls
100 g Whole milk
100 g Onion
15 g Butter
15 g Fresh parsley
4 g Salt
1 g Black pepper
0.5 g Ground nutmeg
1200 g Prepared vegetable stock

Method

Knead flour, 150 g egg, water and 1 g salt into a smooth pasta dough and rest covered for 30 minutes. Soak bread in milk.
Wilt spinach, cool and squeeze dry. Soften chopped onion in butter. Chop spinach and mix with pork, squeezed bread, onion, remaining egg, parsley, salt, pepper and nutmeg.
Roll dough thinly and cut into rectangles. Place filling along one half, dampen edges, fold over and press firmly to seal; make about 12 large parcels.
Gently simmer parcels in vegetable stock for 15–18 minutes until the pasta is tender and pork filling is fully cooked. Serve in the broth.

Three parcels per portion. Seal carefully and simmer gently so the filling stays enclosed. Milk used to soak bread is conservatively counted.

Maultaschen

Allergens and ingredient checks

Listed allergens: celery, eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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