Swabian stuffed pasta in broth, Maultaschen

Beat the eggs and weigh the stated amount. Mix 300 g flour, 150 g beaten egg, 45 ml water and 2 g salt. Knead for about 10 minutes to a firm, smooth dough. Cover and rest for 60 minutes. Prepare the filling meanwhile.

Wash and dry the parsley. Peel the onions. Crumble the bread and mix with the reserved 50 ml water. Wash and trim the spinach. Chop the onion and parsley. Soften the onion in the butter for 5 minutes. Add the spinach and wilt for about 5 minutes.

Cool the vegetables on a plate for 15 minutes. Squeeze liquid from the spinach and chop it. Mix with the onion, moistened bread, raw pork, parsley, 50 g beaten egg, 2 g salt, pepper and nutmeg. Refrigerate until shaping.

Dust the work surface with the reserved 15 g flour. Roll the dough in sections to about 1 mm thick. Make 16 parcels in total, dividing dough and filling accordingly. Shape rectangles about 8 cm wide, long enough to enclose each portion of filling.

Add the filling, leaving about 2 cm clear at the edges. Moisten with the reserved 10 ml water. Fold over the filling, expel the air and press the edges firmly to seal, leaving no air pockets.

Heat the stock in a large pot. Poach the parcels in uncrowded batches at a gentle simmer for about 12 minutes per batch. Check the filling reaches at least 75 °C for 30 seconds. Cook longer if needed. Keep the first batch hot in covered bowls, then divide all the hot broth between them and serve.