Maultaschen in Broth with Spinach

Ingredients

• 2½ cups all-purpose flour
• 3 eggs, plus 1 for sealing
• 2 tbsp olive oil
• 12 oz ground pork and veal
• 8 oz Spinach, blanched and squeezed dry
• 1 onion, finely diced
• 1 cup stale bread, soaked in milk and squeezed
• 3 tbsp chopped parsley
• 6 cups beef broth
• 2 tbsp butter
• Salt, black pepper, and nutmeg

Method

1. Knead the flour, 3 eggs, oil, and 1 tsp salt into a firm dough, 10 minutes, until it is smooth and stiff. Wrap and rest 30 minutes — the gluten needs to relax before it will roll thin.
2. Soften the onion in the butter, then mix it with the meat, chopped Spinach, soaked bread, parsley, 1½ tsp salt, pepper, and a good grating of nutmeg.
3. Roll the dough into long sheets about 1 mm thick — thin enough to read newsprint through. Cut into 4-inch-wide bands.
4. Pipe or spoon a rope of filling along each band, brush the edges with beaten egg, fold over, and press out every air pocket before sealing. Cut into 3-inch parcels and press the edges firmly.
5. Poach in gently simmering broth for 12–15 minutes, until the pasta is tender and the filling reads 160°F (71°C). Keep it at a shiver, never a boil, or they burst.
6. Serve in wide bowls with the broth and chives, or fry the leftovers tomorrow in butter with onions and eggs.