Swabian Maultaschen

Ingredients for 4 servings:

• 350 g flour
• 50 g durum wheat semolina
• 2 tbsp oil, tasteless
• some water
• 1 tsp salt
• 5 m.-sized eggs
• 500 g minced meat, mixed
• 1 pack of frozen spinach, approx. 450 g, finely chopped
• 1 large onion(s)
• 250 g smoked meat, diced
• some breadcrumbs
• e.g. meat broth or vegetable broth

Instructions

Working time approx. 2 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

how she made mothers

Pasta dough: Knead 4 eggs with the flour, durum wheat semolina, oil, salt, and a little water into a smooth, supple dough. Then wrap in cling film and let rest in the refrigerator for 30 minutes. Filling: Finely dice the smoked meat and onions and fry in a pan. When the onions are translucent, remove from the heat and let cool. Mix the minced meat with the spinach, the remaining egg, and the cooled onion and smoked meat mixture. If the mixture is too runny, thicken with breadcrumbs. Divide the pasta dough in half and roll out thinly on a well-floured work surface (you should be able to see the work surface through!). Then spread the minced meat mixture evenly over it. Roll the coated dough in half and then separate it from the other half with a sharp knife. Then use the handle of a wooden spoon to pinch the roll together every 4 cm. Then separate the portions with a knife. Once all the pasta dough and filling have been processed, you should have a decent batch of Maultaschen. Heat a large pot of broth (the Maultaschen need space and need to float) and cook the Maultaschen in batches for 10 minutes each.