Swabian Maultaschen (filled pasta parcels)

Preparation

1. Knead the flour, eggs, water, oil, salt and nutmeg into a smooth, supple pasta dough, cover and set aside.
2. For the filling, chop the onion and parsley and sweat in the hot oil until translucent. Briefly blanch the spinach in hot water, refresh in cold water, squeeze out well and chop finely.
3. Soak the bread roll in cold water, squeeze out well and tear into pieces. Mix the sausage meat with the egg, nutmeg, salt and pepper, then mix in the onion mixture, spinach and bread roll.
4. Roll the dough out thinly on a floured surface into a rectangle and cut into rectangles of about 10 by 12 cm. Brush the edges with egg white.
5. Put some filling on one half of each rectangle, fold the other half over, press lightly first to let the air escape, then seal the edges firmly.
6. Bring the Maultaschen to the boil in plenty of salted water, then let them poach over low heat for 10 to 15 minutes (small parcels rolled out thinly need only about 8 minutes). Lift out with a slotted spoon and drain.
7. Fry the onion in the butter until golden brown and serve the Maultaschen with it. If you prefer, serve them in broth instead.

Drink with it

• White wine · excellent match

  Dry Württemberg Riesling, Silvaner or Weissburgunder

  Slim acidity and a delicate herbal spice support the spinach and sausage-meat filling without working against the nutmeg and fried onions.

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• Red wine · excellent match

  Trollinger or light Lemberger, lightly chilled

  The light, fruity Trollinger is the regional Viertele served with Maultaschen; with hardly any tannin, there is no clash with spinach and sausage meat.

• Pale lager · good match

  Helles or Märzen

  Light malt sweetness and carbonation accompany the sausage meat and fried onions without masking the filling.

  Pils or Helles: What's the Difference? ↗