Maultaschen

Instructions

1. 1

   Prepare the Pasta Dough

   • In a large bowl, combine 250g all-purpose flour and 1/2 tsp salt. Make a well in the center and add 2 large eggs.
   • Using a fork, gradually whisk the eggs, incorporating flour from the sides. Add 30ml of water, a little at a time, until a shaggy dough forms.
   • Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth, firm, and elastic.
   • Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour.
2. 2

   Create the Savory Filling

   • Place the stale bread in a small bowl and pour the 60ml of milk over it. Let it soak for 5-10 minutes, then squeeze out all excess liquid and crumble the bread into a large mixing bowl.
   • If using fresh spinach, wilt it in a hot pan, let cool, then squeeze out as much water as possible. Finely chop the spinach.
   • Melt 15g of butter in a small skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent. Set aside to cool completely.
   • To the bowl with the soaked bread, add the ground pork, ground beef, diced ham, chopped spinach, cooled sautéed onion, 1 large egg, chopped parsley, 3/4 tsp salt, black pepper, and nutmeg.
   • Using your hands, mix all ingredients until just combined. Be careful not to overmix, which can make the filling tough.
3. 3

   Assemble the Maultaschen

   • Cut the rested dough in half. Keep one half covered while you work with the other. On a large, lightly floured surface, roll the dough into a very thin rectangle (about 1-2 mm thick). A pasta machine is excellent for this.
   • Arrange heaping teaspoons of the filling in two rows on one half of the dough rectangle, leaving about 1.5 inches of space between each mound.
   • Lightly brush the dough around the filling with a little water. Fold the empty half of the dough over the filling.
   • Gently press the dough down around each mound of filling, pushing out any trapped air pockets to ensure a tight seal.
   • Using a sharp knife or a fluted pastry wheel, cut between the mounds to form individual square Maultaschen, approximately 3x3 inches each. Repeat with the remaining dough and filling.
4. 4

   Cook and Serve

   • In a large, wide pot, bring the 2 liters of beef broth to a gentle simmer over medium heat. Do not allow it to reach a rolling boil.
   • Carefully slide the Maultaschen into the simmering broth, working in batches if necessary to avoid overcrowding the pot.
   • Simmer for 12-15 minutes. They are cooked through when they float to the surface and the pasta is tender.
   • To serve, use a slotted spoon to place 4 Maultaschen into each soup bowl. Ladle a generous amount of the hot broth over them and garnish with freshly chopped chives.