Swabian Stuffed Pasta (Maultaschen) — Spinach-Meat Dumplings in Broth

• 400 gall-purpose flour
• 100 gfine semolina flour
• 4eggs
• 1 tspfine sea salt
• 30 mlwater (use only if the dough feels dry)
• 300 gfresh spinach
• 80 gstale white bread (crust removed)
• 120 mlwhole milk
• 1yellow onion (finely diced)
• 25 gunsalted butter
• 1 clovegarlic (finely minced)
• 12 sprigflat-leaf parsley (leaves finely chopped)
• 250 gground pork
• 250 gground beef
• 0.75 tspblack pepper (freshly ground)
• 0.25 tspground nutmeg
• 40 gdry breadcrumbs (use only as needed to firm the filling)
• 1.5 lbeef broth
• 1 leafbay leaf
• 12 gchives (finely sliced)

Instructions

1. 1

   Make the pasta dough by mixing the all-purpose flour, semolina flour, and salt in a wide bowl. Add the 4 eggs and knead for 8 to 10 minutes, adding up to 30 ml water only if the dough will not come together into a firm, smooth mass.

2. 2

   Wrap the dough tightly and let it rest at room temperature for 30 minutes. This rest is important because it relaxes the gluten, making the dough easier to roll thinly without tearing.

3. 3

   Blanch the spinach in boiling water for 45 seconds, then drain and rinse it under cold water. Squeeze it very dry with your hands or a clean towel, then chop it finely so the filling will not become watery.

4. 4

   Soak the stale white bread in the milk for 5 minutes, then squeeze out excess milk. Crumble the softened bread into a large bowl, keeping the texture loose rather than pasty.

5. 5

   Melt 25 g butter in a skillet over medium heat and cook the diced onion for 6 minutes until soft and translucent. Add the garlic and cook for 30 seconds, then scrape the mixture into the bowl with the soaked bread.

6. 6

   Add the chopped spinach, parsley, ground pork, ground beef, 2 eggs, salt, pepper, and nutmeg to the bowl. Mix thoroughly with your hands until the filling is cohesive, adding the breadcrumbs gradually only if the mixture feels too loose to hold its shape.

7. 7

   Divide the rested dough into 4 portions and roll each portion into a thin sheet about 1.5 mm thick. Keep the unused dough covered so it does not dry out while you assemble the Maultaschen.

8. 8

   Lay one sheet of dough on a lightly floured surface and place a line of filling down the center, using about 90 g filling for every 12 cm length. Fold the dough over the filling, press out trapped air, and seal the long edge firmly with your fingers.

9. 9

   Cut the filled roll into rectangular dumplings about 10 cm long, then press the cut edges closed with the side of your hand or a fork. Repeat with the remaining dough and filling, arranging the finished dumplings on a floured tray.

10. 10

    Bring the beef broth and bay leaf to a gentle simmer in a wide pot. Slide in the Maultaschen in batches and poach them for 10 to 12 minutes, keeping the liquid below a hard boil so the pasta does not burst.

11. 11

    Serve the Maultaschen in hot broth with sliced chives for the classic soup-style presentation. For a second traditional style, drain the cooked dumplings, slice them thickly, and brown them in 40 g butter until the edges are lightly crisp.