10 Jun 2008
What are Maultaschen? Just one more variation on your standard filled pasta dough – your ravioli, tortellini, wontons, mantÄ±, é¤ƒå, …
As you can see, every culture came up with their own way of filling pasta dough. In Swabia the dish is called Maultasche.
Historically, this is a dish that uses whatever leftovers you have, wrapped in dough.
Let’s assume that we already have a mixture of our leftovers (which is how I started this process, I had a bag of filling in my freezer – hence no pictures of preparing that). If you don’t have that mix available, try this:
2 onions (chopped)
1 pkg frozen spinach
1/2 pound ground beef (I use meat loaf mix)
a few strips of sauted bacon
some slices of dry bread, soaked in milk
some fresh parsley
As you can see, the recipe is not very accurate, just use what you have, it’s traditionally a dish made from leftovers: Just throw in what you have (mushrooms, veggies, …)
For the pasta dough use the following:
[more after the jump]
400 g flour (about 14 oz)
2-3 tbs. water (if necessary)
Mix the flour with the eggs, if the dough is too dry, add a few table spoons of water (one at a time).
Use the pasta maker and run a small piece of dough through the straight rollers to clean the machine.
Set the dial of the pasta machine to 1 and run a piece of dough through it. Set the dial to 2 and feed the same piece through the pasta machine again. Do the same with the dial set to 4 and 6. Repeat these steps with a new piece of dough.
The two pieces should be about the same size.
Put about one tbs. of filling on the one sheet of dough, leaving at least 1/2″ of exposed dough around it. Repeat about every 1″ until the sheet is filled. Place the second sheet on top (you may need to wet the exposed portions of the dough to make it stick to the top piece). Run your finger around the filled portion and press down so that the top and bottom sheets stick together. Cut the individual pieces, and potentially crimp around the edges with a fork.
Cook the Maultschen in broth.