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    for 4 servings Maultaschen you need:

    Suppenmaultaschen or pasta pockets


    for the dough:
    300gr. flour
    50-70ml water
    2 eggs
    0,5 tbsp. salt
    1 tsp. sunflower oil
    a pinch of grated nutmeg

    Click here to get further info about this german pasta recipe.

    for the filling:
    250gr. cottage cheese, drained
    250gr. chopped spinach leafs, defrosted
    1 midsize onion, chopped
    100gr. bacon
    1 egg
    a bunch of flat leaf parsley
    salt and pepper
    a bun of the previous day


    I. Preparation of the Maultaschen dough:

    1. Mix in your foodprocessor 300g all purpose flour with….

    300 gram all purpose flour









    … two fresh eggs, ..

    Two fresh raw eggs









    … add grated nutmeg,….

    A Nutmeg and a grater.









    … add a half tablespoon of salt, …

    Half a tablspoon of salt









    … adjoin a teaspoon of sunflower oil, …

    Sunflower oil on teaspoon









    … add  50-70ml water until the dough becomes smooth – if the Maultaschen dough still sticks to the kneading bowl add some extra flour.

    Water in a measuring cup









    2. Knead the dough in your food processor until it is smooth and supple – doesn’t stick to the kneading bowl. Then fold in the dough in plastic wrap and let it rest in the fridge for about 30 minutes.

    Pasta dough in cling film








    II. Preparation of the Maultaschen filling

    3. Cut the onion and the bacon in  dices.

    Onion in pieces









    Bacon in dices









    4. Roast bacon and onion dices in some sunflower oil until golden brown.

    Roasting bacon and onion dices.








    5. Afterwards soak a bun in water.  


    A bun soaked with water









    6.  Chop the flat leaf parsley and the spinach leafs. Fill the chopped leafs in a bowl together with cottage cheese, adjoin an egg, roasted onions and bacon, the pressed out soaked bun, season with salt and pepper. Now mix everything well.

    Filling ingredients









    Filling for Maultaschen









    7. Dust an area on your kitchen table with flour and flatten a layer of dough to about 1-2 mm. (alternative: use a pasta roller).

    Maultaschen dough rolled out









    Place e.g. 12 equal balls of filling (each ball about a full tablespoon of filling) on one half of the flattened dough. Fold the other half of the dough over the filling.


    8. Press around every ball of filling with your fingers or a dough scraper and remove air bubbles as good as possible. Cut out every pasta pocket with the dough scraper.

    Closing dough pockets









    9. Heat a pot with broth until boiling then add the Maultaschen. Directly turn down the temperature and let them simmer (not boiling!) for 15.

    Maultaschen in boiling broth









    10. Serve the Maultaschen in a deep dish. Garnish the Maultaschen e.g. with caramelized onions.

    Have a nice meal!



    Suppenmaultaschen or pasta pockets


    Maultaschen can be served with
    mustard, medium
    white bread
    soy sauce

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