Typical Swabian speciality: the "Herrgotts Bscheißerle"
Total Time1hr20mins
Course: main dish, side dish
Cuisine: Swabian
Keyword: savoury
Schwierigkeit: Practised
Servings: 4
Ingredients
Dough
2eggs
300gflour
1tsooil
160mlwater
salt
ground nutmeg
Filling
1old roll (soaked in water)
1onion
1egg
1tbspoil
250gspinach
250gsausage meat (minced meat)
Leaf parsley
salt, pepper
ground nutmeg
Instructions
Knead the dough ingredients into a smooth pasta dough and set aside.
Filling: First, mix the finely chopped onion with the finely chopped parsley and sauté in a pan until translucent.
Blanch the spinach leaves (place briefly in hot water and then rinse in ice water). Drain everything and chop finely as well.
Squeeze the soaked bread well and mix together with the sausage meat, the egg and the spices. Then add all the other ingredients and mix well.
Now roll out the pasta dough thinly into a rectangle.
Cover half of the dough with the filling and fold the uncovered half over it. Press the dough down lightly
At a distance of about 7 cm, press in the dough with a wooden spoon handle. Longitudinally and transversely, so that lines can be seen in a grid shape.
Cut along these lines with a knife or pastry wheel. Press the dough again well.
Place in plenty of boiling salted water. Bring to the boil briefly, then reduce the heat and leave the Maultaschen to stand for about 20 minutes.
Remove the Maultaschen with a slotted spoon and drain.