Maultaschen

Maultaschen (MOWL-tah-shen)

Swabian Filled Pasta

⏱ Prep Time 1 hour

📈 Difficulty Hard

👥 Servings

🔥 Calories 444 kcal

Large Swabian pasta parcels stuffed with a savory filling of ground beef, spinach, onions, and herbs, served in broth or pan-fried in butter.

Nutrition & Info

Protein 24.0g

Carbs 42.0g

Fat 20.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

rolling pin large pot sharp knife mixing bowl

Presentation Guide

Vessel: deep soup bowl or skillet

Garnishes: fried onions, chives, broth

Accompaniments: Kartoffelsalat, green salad

Ingredients

400g all-purpose flour
4 eggs
1 tsp salt
2 tbsp water
300g ground beef
200g fresh spinach, blanched and chopped
1 onion, finely diced
2 day-old bread rolls, soaked in milk
2 tbsp parsley, chopped
Salt, pepper, nutmeg
1L beef broth for serving
Fried onions for garnish

Instructions

1
Make pasta dough: combine flour, eggs, salt, and water. Knead 10 min until very smooth. Wrap and rest 30 min.
2
Brown ground beef with diced onion. Mix with chopped spinach, squeezed bread rolls, parsley, salt, pepper, and nutmeg.
3
Roll pasta dough very thin into a large rectangle.
4
Place spoonfuls of filling at intervals along the dough. Fold dough over and press between mounds to seal. Cut into individual Maultaschen.
5
Simmer in beef broth for 10-12 min until the pasta is cooked through.
6
Serve in broth (Maultaschen in der Brühe) or, alternatively, slice and pan-fry in butter with fried onions.

💡

Did You Know?

Legend says Swabian monks invented Maultaschen to hide meat inside pasta during Lent — reasoning that God couldn't see the meat through the dough wrapping.

Chef's Notes

Equipment Tips

rolling pin
large pot
sharp knife
mixing bowl

Garnishing

fried onions, chives, broth

Accompaniments

Kartoffelsalat, green salad

The Story Behind Maultaschen

Maultaschen are Swabia's most iconic dish, granted EU Protected Geographical Indication in 2009. The legend of monks hiding meat during Lent is cherished but likely apocryphal. The dish shows clear kinship with Italian ravioli and East Asian dumplings, reflecting trade routes through medieval Swabia. They remain a Friday and holiday tradition in Baden-Württemberg.

🕐 Traditionally enjoyed lunch or dinner, especially on good friday 📜 Origins: 17th century Swabia

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