Summary: Traditional Swabian Maultaschen featuring a delicate egg pasta dough enveloping a savoury minced meat, smoked bacon, spinach, and herb filling. This classic German comfort food is expertly crafted through meticulous dough kneading, gentle simmering in a rich beef broth, and a final pan-frying in browned butter with onions. Designed for family gatherings and weekend cooking projects, this recipe yields 6 hearty portions with a total preparation and cooking time of 120 minutes.
Did you cook this recipe? Share the result with the community.
Category: Main Dishes, German Cuisine
Success rate: 96% of users successfully made this recipe
Quick overview
- Dish: Maultaschen
- Category: Main Dishes, German Cuisine
- Cuisine: German (Swabian)
- Main ingredient: Plain flour, 600 g (high gluten content for pasta elasticity)
- Guide: 12 most popular German dishes: favourite recipes of German cuisine
- Total time: 120 minutes (60 min prep + 60 min cooking)
- Difficulty: Advanced
- Portions: 6 portions (Portion weight: 320.0 g)
- Key technique: Rolling pasta dough, enclosing filling, simmering, pan-frying
- Preparation types: Kneading, boiling, pan-frying
- Dietary info & Allergens: Contains gluten, eggs, milk, celery, sulphites
- Suitable for: Sunday family lunch, traditional dinner feasts
- Nutritional values (per 1 portion): 540.5 kcal, Protein: 28.4 g, Fat: 22.6 g, Carbohydrates: 54.2 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Craft Pilsner, Riesling, Sparkling mineral water with lemon
- In short: Authentic Swabian jumbo meat-filled pasta parcels cooked in broth and finished in browned butter.
- Last updated: 21 September 2026
WAGUU says: “Maultaschen are the ultimate testament to Swabian culinary ingenuity—affectionately known as Herrgottsbescheißerle because meat was hidden inside pasta during Lent to trick the Almighty.”
How to take it further: Add finely grated nutmeg to the dough for extra warmth, or stir a dash of homemade game stock into the braising onions.
Key facts
| Prep time: | 60 minutes |
| Cooking time: | 60 minutes |
| Temperature: | 95 °C for simmering, 170 °C for pan-frying |
| Number of portions: | 6 portions |
In a nutshell
Experience the rich heritage of southwestern Germany with handmade Maultaschen. Combining a silky egg noodle wrapper with a savory pork, beef, smoked bacon, spinach, and herb filling, this dish delivers an unmatched depth of flavour and comforting texture.
Ingredients
Base portions: 6 portions • Portion weight: 320.0 g
| Ingredient | Amount | Quality |
|---|---|---|
| Plain flour | 600 g | High gluten |
| Free-range eggs | 4 pieces | Fresh, room temperature |
| Rapeseed oil | 30 ml | Cold-pressed |
| Lukewarm water | 120 ml | Filtered |
| Fine salt for dough | 8 g | Sea salt |
| Minced pork shoulder | 350 g | 20% fat content |
| Minced beef chuck | 250 g | Freshly ground |
| Smoked bacon | 100 g | Finely diced |
| Fresh spinach | 200 g | Blanched and finely chopped |
| White bread | 80 g | Stale, soaked in milk and squeezed |
| Whole milk | 100 ml | For soaking bread |
| Yellow onions | 150 g | Finely diced |
| Fresh parsley | 30 g | Finely chopped |
| Marjoram | 5 g | Dried rubbed |
| Ground black pepper | 4 g | Freshly cracked |
| Fine salt for filling | 12 g | Sea salt |
| Beef stock | 2000 ml | Rich homemade broth |
| Unsalted butter | 60 g | For pan-frying |
Why you will love this recipe
- Authentic tradition: Crafted using classic Swabian techniques that balance rich meats with fresh herbs and tender pasta.
- Versatile serving: Enjoy them submerged in hot broth or pan-fried with browned butter and caramelized onions.
- Freezer-friendly: Make a large batch and store them easily for quick weeknight indulgence.
Why it works: The combination of high-gluten flour and rested dough creates an elastic pasta wrapper that withstands simmering without bursting, locking in the savory juices of the meat and spinach filling.
Recipe overview
Prep: 60 min | Cooking: 60 min | Difficulty: Advanced | Portions: 6 | Type: Main dish | Origin: German (Swabian)
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the pasta dough – 25 min
Appliances: Stand mixer (optional)
1. In a large mixing bowl, combine 600 g of plain flour and 8 g of fine salt for the dough. Form a well in the center, crack in 4 free-range eggs, pour in 30 ml of rapeseed oil and 120 ml of lukewarm water. Gradually mix the flour into the wet ingredients using a fork until a cohesive dough forms. Knead vigorously on a clean work surface for 12 minutes until smooth and elastic. Wrap tightly in cling film and let rest at room temperature for 20 minutes.
Visual check point (VKB): The dough must feel supple, bounce back slightly when pressed with a finger, and show no flour lumps.
Before moving to the next step:
Ensure the dough has rested fully so gluten strands relax, making it easy to roll paper-thin without tearing.
Phase 2: Preparing the savory filling – 20 min
Appliances: Frying pan
2. Soak 80 g of stale white bread in 100 ml of whole milk for 10 minutes, then squeeze out excess liquid thoroughly. In a frying pan over medium heat at 160 °C, sauté 150 g of finely diced yellow onions and 100 g of diced smoked bacon for 6 minutes until translucent and rendered. In a spacious bowl, combine 350 g of minced pork shoulder, 250 g of minced beef chuck, the cooked onion and bacon mixture, the soaked bread, 200 g of blanched and finely chopped fresh spinach, 30 g of chopped fresh parsley, 5 g of dried marjoram, 4 g of ground black pepper, and 12 g of fine salt for filling. Mix thoroughly by hand until homogenous.
VKB: The filling must be evenly bound and aromatic, with all meats and herbs thoroughly incorporated.
Before moving to the next step:
Check that the cooked bacon and onion mixture has cooled slightly so it does not prematurely cook the raw minced meat.
Phase 3: Assembling and shaping the Maultaschen – 40 min
Appliances: None
3. Divide the rested dough into two portions. On a lightly floured work surface, roll out the first portion into a very thin rectangular sheet (about 2 mm thick). Spoon portions of the meat filling evenly along the lower half of the dough sheet, leaving 3 cm margins between mounds. Fold the upper half of the dough sheet over the filling. Press down firmly around the mounds to seal the edges, and use the back of a wooden spoon or the edge of your hand to press indentations between parcels. Cut into individual rectangular Maultaschen using a pastry wheel or knife, sealing the edges completely. Repeat with the second dough portion.
VKB: Each Maultasche must be securely sealed with no air pockets or escaping filling along the seams.
Before moving to the next step:
Ensure all edges are tightly bonded by brushing edges with a little water if the dough feels too dry.
Phase 4: Simmering in beef broth – 20 min
Appliances: Hob, large saucepan (5 l)
4. In a large saucepan (5 l), bring 2,000 ml of rich homemade beef stock to a gentle simmer at 95 °C over medium-high heat. Carefully drop the assembled Maultaschen into the simmering stock in batches to avoid overcrowding. Reduce the heat to maintain a gentle simmer and cook for 15 minutes until the pasta is tender and the meat filling is fully cooked through.
VKB: The broth must remain at a gentle simmer rather than a rolling boil to prevent the pasta wrappers from bursting.
Before moving to the next step:
Verify that the internal filling temperature has reached a safe cooked level before removing from broth.
Phase 5: Pan-frying in browned butter – 15 min
Appliances: Hob, frying pan
5. Remove the simmered Maultaschen from the broth using a slotted spoon and let drain briefly. Melt 60 g of unsalted butter in a large frying pan over medium heat at 170 °C until it starts to foam and turns a nutty golden-brown colour. Add the Maultaschen to the browned butter and pan-fry for 5 minutes, turning occasionally, until golden-brown and slightly crisp on the edges. Serve hot.
VKB: The butter must emit a rich nutty aroma and the Maultaschen surfaces should feature an even golden crust.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Mixing bowl | 3 l capacity | Large ceramic bowl | Spilling flour during mixing |
| Rolling pin | 40 cm length | Glass bottle | Uneven dough thickness |
| Saucepan | 5 l capacity | Stockpot | Overcrowding and breaking parcels |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 168.9 kcal | 540.5 kcal | 3243.0 kcal |
| Fat | 7.1 g | 22.6 g | 135.6 g |
| of which saturates | 3.2 g | 10.2 g | 61.2 g |
| Carbohydrates | 16.9 g | 54.2 g | 325.2 g |
| of which sugars | 1.8 g | 5.8 g | 34.8 g |
| Protein | 8.9 g | 28.4 g | 170.4 g |
| Salt | 1.1 g | 3.5 g | 21.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Rest the pasta dough in a cool place covered with an inverted bowl to prevent skin formation and ensure maximum extensibility.
- Tip 2: Finely mince the cooked spinach and squeeze out all residual moisture to prevent the dough wrapper from becoming soggy.
- Tip 3: Maintain the beef stock just below boiling point (95 °C) during simmering to avoid turbulent bubbling that tears the pasta.
- Tip 4: Brown the butter carefully until foam subsides and nut aromas emerge for an exceptional depth of flavour when pan-frying.
Scientific background
Kneading high-gluten flour with eggs develops a resilient protein matrix of glutenins and gliadins, providing the tensile strength necessary to contain a dense meat filling. During simmering, collagen in the minced pork shoulder and beef chuck undergoes thermal hydrolysis into gelatin, retaining moisture inside the parcels. Concurrently, starch gelatinisation in the dough wrapper sets the structure while absorbing savoury umami compounds from the surrounding beef broth.
Fine Dining – Professional techniques
- Plate composition: Arrange three pan-fried Maultaschen diagonally across a shallow warm bowl, garnished with micro-chervil and crispy fried leek rings.
- Textural contrasts: The crisp exterior from browned butter contrasts with the tender pasta wrapper and succulent meat filling.
- Temperature contrast: Serve piping hot directly from the pan against a cool side of fresh herb-infused oil droplet garnish.
- Aromatic garnishes: Finish with a drizzle of browned butter emulsion and freshly grated aged alpine cheese (not part of the recipe).
Sensory radar
- Appearance: Golden-brown pan-fried rectangular pasta parcels with visible herbal specks and a glossy butter sheen.
- Aroma: Rich browned butter, roasted onions, smoked bacon, and earthy marjoram.
- Taste: Savoury, umami-rich pork and beef balanced with fresh spinach and sweet caramelized onions.
- Texture: Pleasantly crisp exterior yielding to a tender pasta bite and a juicy, compact meat filling.
Pairing
- BEER: Crisp Bavarian Hell or traditional German Pilsner with herbal hop bitterness.
- WINE: Dry German Riesling with vibrant acidity to cut through the rich butter.
- NON-ALCOHOLIC: Sparkling mineral water with a fresh lemon wedge.
Various preparation variants
- In-Broth Style: Serve the Maultaschen directly in a clear, piping-hot beef broth garnished with fresh chives instead of pan-frying.
- Baked with Cheese: Layer boiled Maultaschen in a casserole dish, top with grated Emmental cheese (not part of the recipe), and bake at 200 °C until golden.
Allergens and dietary information
Contains: Gluten, eggs, milk, celery, sulphites • Gluten: Contains wheat flour and white bread • Not suitable for: Vegetarians, vegans, lactose-intolerant individuals
Suitable for
Sunday family lunch, traditional dinner feasts, weekend cooking projects
Substitution catalog
- Minced pork shoulder: Minced veal shoulder for a lighter, classic Swabian variation
- Smoked bacon: Pancetta or smoked ham for similar savoury depth
FAQ
Why do the Maultaschen burst during simmering?
The water was boiling too vigorously, or air pockets were left inside the dough parcels during sealing.
Can I freeze un-cooked Maultaschen?
Yes, freeze them on a tray first, then transfer to a freezer bag. Cook them straight from frozen in simmering broth, adding 3 extra minutes.
How do I prevent the pasta dough from drying out?
Keep the unrolled portion of dough wrapped in cling film while working with the active piece.
Can I use store-bought pasta sheets?
While fresh lasagna sheets can be used in a pinch, traditional Swabian dough provides the necessary thickness and elasticity.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the recipe ingredients and prepare the dough and filling in two separate batches to ensure even mixing and rolling without straining kitchen equipment. Simmer in two large stockpots simultaneously.
20+ people: Triple the ingredients and consider assembling the Maultaschen a day in advance, storing them on floured trays covered in damp tea towels in the refrigerator. Cook in batches and keep warm in a low oven.
Sides and Serving
- Potato salad (Kartoffelsalat) – traditional vinegar and oil dressing (not included in the recipe)
- Green garden salad with house vinaigrette – refreshing acidity (not included in the recipe)
Serving: Serve hot, garnished with freshly chopped chives and caramelized onion rings, accompanied by a side of potato salad.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Gently reheat in simmering beef broth or pan-fry in butter over medium-low heat until warmed through.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
More Recipes from This Article
Guide: 12 most popular German dishes: favourite recipes of German cuisine
Other recipes you might be interested in
Why WAGUU?
Recipes on WAGUU undergo checks for the accuracy of ingredients, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a photo, and share the result.
You can upload photos in the comments below or send them via email.
Did you record a video guide for our recipe? Insert a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comment – we’d be happy to publish it and help promote you and your content.
Common mistakes
- Rolling the dough too thick – results in a heavy, chewy pasta wrapper that overpowers the delicate meat filling.
- Boiling vigorously – causes the pasta parcels to burst and release their savoury juices into the cooking water.
- Skipping dough resting time – makes the pasta elastic and difficult to roll out paper-thin without shrinking back.
- Overfilling the parcels – leads to blown seams and filling leakage during the simmering process.