Maultaschen in Brühe

Make the pasta dough: in a bowl, combine All-Purpose Flour with Egg, a splash of Neutral Oil and a pinch of Salt. Knead until smooth and elastic, wrap and let rest for about 20–30 minutes while you prepare the filling.

Soak and prep the fillers: tear the White Bread Roll and soak it in Milk until soft, then squeeze out the excess liquid and crumble the bread into a mixing bowl.

Sauté aromatics and bacon: melt Butter in a skillet, add chopped Smoked Bacon and diced Onion and cook until golden and fragrant. Let cool slightly and add to the bowl with the soaked bread.

Prepare the greens: blanch the Spinach quickly in boiling water, drain well, squeeze out all moisture and chop finely. Add the spinach to the bowl.

Mix the meats and seasonings: add raw Ground Beef and Ground Pork to the bowl with the bread, bacon and spinach. Stir in chopped Flat-Leaf Parsley, a pinch of Dried Marjoram, a grating of Nutmeg, and season with Salt and freshly ground Black Pepper. Bind the filling with one beaten egg and mix until combined; chill briefly so it firms up.

Roll and fill the pasta: roll the dough out very thin on a floured surface and cut into roughly 8x8 cm squares (or long strips if you prefer folded maultaschen). Place a teaspoon or two of filling on each square, brush the edges with a little water, fold over and press to seal, ensuring there are no air pockets.

Cook in broth: bring Beef Broth to a gentle simmer in a large pot (do not boil vigorously). Drop the Maultaschen in, simmer gently for about 8–12 minutes until the pasta is tender and the filling is cooked through. Remove carefully with a slotted spoon.

Serve: ladle hot broth into bowls, add the cooked Maultaschen and garnish with finely chopped Chives. Enjoy immediately while warm.