Maultaschen Swabian Filled Pasta in Broth
Big handmade pasta parcels of pork, spinach and ham, simmered and served in a savoury broth with chives.
- Time1 hr 45
- LevelHard
- Costabout £3.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
For the dough, mix the flour, 2 eggs, oil and salt, adding a splash of water if needed, and knead for 8 minutes until smooth. Wrap and rest for 30 minutes.
30 min - 2
Wilt the spinach in a pan, cool, squeeze out all the water and chop finely. Soften the onion in a little oil for 5 minutes and let it cool.
5 min - 3
Soak the breadcrumbs in the milk. Mix with the spinach, onion, pork, ham, remaining egg, nutmeg, parsley, salt and pepper. Fry a small spoonful to taste and adjust.
- 4
Roll the dough very thin into 2 long rectangles. Spoon the filling in a thin band along one half of each, fold the other half over, press the edges well and cut into 8 cm parcels. Press the cut edges with a fork.
- 5
Heat the stock to a gentle simmer in a wide pan. Poach the parcels in batches for 12 minutes, until they float and the pork is cooked through.
12 min - 6
Ladle into bowls with some of the broth and scatter with chives.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.