Swabian-style pasta pockets
INGREDIENTS
Pasta dough
- 500 g all-purpose flour (Type 00 or 405)
- 5 eggs (size M)
- 4 Tbsp water (optional)
- 1½–2 tsp salt
Filling
- 200 g spinach (fresh or frozen)
- 1 onion, finely diced
- 2 carrots (~200 g), finely diced
- 1 small leek (~200 g), finely diced
- 1 garlic clove, finely chopped
- Small bunch of parsley, chopped
- 1–2 Tbsp butter
- ½ tsp freshly grated nutmeg
- Salt & pepper, to taste
- 2 eggs (size M)
- 80 g quark (or ricotta)
- 50 g grated cheese (e.g. Emmental)
METHOD
- The dough. Knead the flour, eggs and salt (with a little water if needed) into a smooth, firm dough. Wrap it and let it rest for 30 minutes.
- The filling. Melt the butter and cook the onion, carrots, leek and garlic until soft. Add the spinach and cook until any water has evaporated. Let it cool, then chop it finely with the parsley and mix with the eggs, quark, cheese, nutmeg, salt and pepper.
- Shape. Roll the dough out thinly into long strips. Spread or spoon the filling onto half of each strip, fold the other half over, and press between the portions to seal. Cut into squares.
- Cook. Simmer the Maultaschen in salted water or broth for about 10–12 minutes, until they float and the pasta is cooked.
At Back and Forth
At the exchange, the Maultaschen were served with the Italian pici the same evening: two kinds of fresh pasta from two countries.
From the Youth Exchange Back and Forth (20–30 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
