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