Swabian maultaschen

Swabian maultaschen

Based on 13 ratings
Lucie

Lucie

Contributor

Difficulty

Medium 👍

Preparation

50 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
125 g
flour
eggs (divided)
½ tbsp
olive oil (divided)
½ tsp
salt
½
onion
g
parsley
75 g
spinach (frozen)
½
bread roll (day-old)
1 tbsp
milk
125 g
ground pork
25 g
heavy cream
salt
pepper
nutmeg
flour for dusting
beef stock for serving
MetricImperial

Utensils

plastic wrap, bowl, whisk, frying pan, cooking spoon, cutting board, knife, food processor, fine grater, pasta machine, pot, slotted spoon

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How-To Videos

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Homemade pasta

Nutrition per serving

Cal591
Fat28 g
Protein28 g
Carb57 g
  • Step 1/5

    To make the pasta dough, add flour to a bowl and create a little well in the center. Add two thirds of the eggs, half of the olive oil, and salt and mix well using your hands or a whisk. Once the dough has come together, knead for approx. 3 – 5 min. Use plastic wrap to wrap the dough and put it into the fridge to rest for approx. 1 hour.
    • 125 g flour
    • 1 eggs
    • ¼ tbsp olive oil
    • ½ tsp salt
    • plastic wrap
    • bowl
    • whisk

    To make the pasta dough, add flour to a bowl and create a little well in the center. Add two thirds of the eggs, half of the olive oil, and salt and mix well using your hands or a whisk. Once the dough has come together, knead for approx. 3 – 5 min. Use plastic wrap to wrap the dough and put it into the fridge to rest for approx. 1 hour.

  • Step 2/5

    While the pasta dough is resting, finely dice the onion and finely chop the parsley. Add the remaining oil to a frying pan and sauté until translucent. Set aside to cool. Defrost spinach and squeeze out excess water. Cut bread rolls into chunks and add to a bowl. Add milk and let the bread roll soak for approx. 10 min., then squeeze out excess milk.
    • ½ onion
    • g parsley
    • ¼ tbsp olive oil
    • 75 g spinach
    • ½ bread roll
    • 1 tbsp milk
    • frying pan
    • bowl
    • cooking spoon
    • cutting board
    • knife

    While the pasta dough is resting, finely dice the onion and finely chop the parsley. Add the remaining oil to a frying pan and sauté until translucent. Set aside to cool. Defrost spinach and squeeze out excess water. Cut bread rolls into chunks and add to a bowl. Add milk and let the bread roll soak for approx. 10 min., then squeeze out excess milk.

  • Step 3/5

    Add two thirds of the ground pork, drained spinach, egg, sautéed onion and parsley, and bread roll to a bowl. Grate nutmeg over to taste. Add the remaining ground pork and cream to a food processor and process thoroughly. Add to bowl with other meat mixture, season to taste with salt and pepper and mix to combine.
    • 125 g ground pork
    • ½ egg
    • 25 g heavy cream
    • nutmeg
    • salt
    • pepper
    • food processor
    • bowl
    • fine grater

    Add two thirds of the ground pork, drained spinach, egg, sautéed onion and parsley, and bread roll to a bowl. Grate nutmeg over to taste. Add the remaining ground pork and cream to a food processor and process thoroughly. Add to bowl with other meat mixture, season to taste with salt and pepper and mix to combine.

  • Step 4/5

    Flour a working surface and cut the pasta dough in half. Roll it through a pasta machine, flouring thoroughly as needed, until it’s approx. half a centimeter thick. Cut into 10x10cm/4x4in strips and cut off any rounded edges. Add meat filling to each strip and spread into an even layer. Make sure to leave some room around the edges. Fold them into thirds, and press edges firmly, sealing two sides with the tines of a fork.
    • flour for dusting
    • pasta machine
    • knife

    Flour a working surface and cut the pasta dough in half. Roll it through a pasta machine, flouring thoroughly as needed, until it’s approx. half a centimeter thick. Cut into 10x10cm/4x4in strips and cut off any rounded edges. Add meat filling to each strip and spread into an even layer. Make sure to leave some room around the edges. Fold them into thirds, and press edges firmly, sealing two sides with the tines of a fork.

  • Step 5/5

    Gently add the maultaschen to salted boiling water and cook for approx. 6 - 7 min. Gently remove and place in serving bowls. Serve with hot beef stock. Enjoy!
    • salt
    • beef stock for serving
    • pot
    • slotted spoon

    Gently add the maultaschen to salted boiling water and cook for approx. 6 - 7 min. Gently remove and place in serving bowls. Serve with hot beef stock. Enjoy!

  • Enjoy your meal!

    Swabian maultaschen

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