Maultaschen translates to “pocket noodles” or “filled pasta” in English.
Easy Homemade Maultaschen — Traditional German “Pocket Noodles” (Healthy Filled Pasta)
Maultaschen translates to "pocket noodles" or "filled pasta" in English. I still remember my grandmother’s kitchen — steam rising from a big pot of broth while she pinched each little parcel closed, humming a tune. This easy, traditional, homemade Maultaschen recipe is comfort food at its finest — perfect for a cozy weeknight dinner, a Sunday family meal, or a warming holiday table.
🧂 Ingredients (Serves 4)
For the dough:
- 2 cups (250 g) all-purpose flour (or 1½ cups flour + ½ cup whole wheat for a healthier twist)
- 3 large eggs
- ½ tsp salt
- 1 tbsp olive oil or melted butter
- Water as needed (1–2 tbsp)
For the classic filling:
- 1 lb (450 g) ground meat (beef, pork, or a 50/50 mix) — or 14 oz (400 g) firm tofu, crumbled for vegetarian
- 1 cup (packed) spinach, chopped (fresh or thawed & drained if frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 slice stale bread, soaked in a little milk and squeezed dry (or 2 tbsp breadcrumbs)
- 1 egg (to bind)
- 1 tsp salt
- ½ tsp black pepper
- ¼–½ tsp nutmeg (optional, classic touch)
- 1 tbsp chopped parsley (optional)
For cooking/serving:
- 6–8 cups (1.5–2 L) beef or vegetable broth
- Butter and chopped onions for browning (optional)
- Fresh herbs (parsley or chives), sour cream, or mustard for serving
👩🍳 Directions
- Make the dough: In a bowl, combine flour and salt. Add eggs and olive oil; mix until a shaggy dough forms. If too dry, add 1 tsp water at a time. (Prep time: ~10 minutes.)
- Knead & rest: Knead on a floured surface for 8–10 minutes until smooth and elastic. Wrap in plastic or cover and let rest 30 minutes. Tip: resting makes rolling much easier.
- Prepare filling: Sauté onion in 1 tbsp oil until translucent (3–4 minutes). Add garlic for 30 seconds. Add ground meat and brown (5–7 minutes). If using tofu, sauté onion, garlic, then crumble in tofu and brown lightly. Remove from heat.
- Mix filling: In a bowl, combine meat (or tofu) mixture, chopped spinach, soaked bread (or breadcrumbs), egg, salt, pepper, nutmeg, and parsley. Cool slightly — filling should not be hot when you assemble.
- Roll the dough: Roll dough thin (about 1–2 mm) on a floured surface or use a pasta machine. Cut into 3×3-inch (8×8 cm) squares or 3-inch circles.
- Fill & seal: Place a teaspoon (or a tablespoon for larger) of filling on each square. Fold over into rectangles or half-moons, press edges firmly, and seal (use a fork to crimp if desired). Brush edges with a little water or egg wash for a better seal.
- Cook in broth: Bring broth to a gentle boil in a large pot. Reduce to a simmer and add Maultaschen gently. Simmer for 10–15 minutes until they float and the dough is tender. Do not boil vigorously — parcels can burst.
- Optional finish: For a traditional variation, slice cooked Maultaschen and pan-fry in butter with caramelized onions for 3–4 minutes until golden. Serve with broth on the side or topped with onions and a dollop of sour cream.
- Serve: Ladle into bowls with hot broth or place on plates and garnish with parsley, chives, or a light mustard dip.
💡 Tips & Variations
- Vegan swap: Use crumbled tempeh or seasoned lentils and silken tofu as binder. Replace egg in dough with 2 tbsp aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water). Use olive oil instead of butter.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum for the dough. The texture will be different but still delicious.
- Low-carb: Make a ricotta-spinach crustless dumpling by blending ricotta, egg, parmesan, and spinach, and steam in small spoonfuls — not traditional Maultaschen, but captures the flavors.
- Make-ahead: Assemble Maultaschen and freeze them on a tray for 1–2 hours, then transfer to a freezer bag. Boil from frozen; add 2–3 minutes to cooking time.
- Storing leftovers: Keep cooked Maultaschen in broth in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. Pan-fried leftovers keep 2–3 days and re-crisp nicely in a skillet.
- Serving ideas: In broth with a crusty whole-grain roll, pan-fried with caramelized onions and a salad on the side, or sliced and tossed in a light tomato sauce.
🩺 Health & Lifestyle Tie-in
This traditional Maultaschen recipe can be made healthier easily: swap lean turkey or plant proteins, use whole-grain flour, and add extra spinach for fiber and iron. A balanced meal like this supports overall health — small choices at the dinner table can add up to lower healthcare costs over time. Eating homemade meals regularly is a simple step toward better nutrition and financial well-being.
❤️ Conclusion
There’s something deeply comforting about folding little pockets of love — Maultaschen translates to "pocket noodles" or "filled pasta" in English, and now you’ve got an easy, traditional, and customizable version to try at home. If you make this dish, let me know in the comments or tag me — I’d love to see your version and hear your family stories!
#fblifestyle
Maultaschen
Maultaschen, or 'pocket noodles', are traditional German filled pasta that offer a comforting meal, perfect for family gatherings or cozy dinners.
Ingredients
Method
Make the dough
- In a bowl, combine flour and salt. Add eggs and olive oil; mix until a shaggy dough forms. If too dry, add 1 tsp water at a time.
Knead & rest
- Knead on a floured surface for 8–10 minutes until smooth and elastic. Wrap in plastic or cover and let rest 30 minutes.
- Tip: resting makes rolling much easier.
Prepare filling
- Sauté onion in 1 tbsp oil until translucent (3–4 minutes). Add garlic for 30 seconds. Add ground meat and brown (5–7 minutes).
- If using tofu, sauté onion, garlic, then crumble in tofu and brown lightly. Remove from heat.
Mix filling
- In a bowl, combine meat (or tofu) mixture, chopped spinach, soaked bread (or breadcrumbs), egg, salt, pepper, nutmeg, and parsley. Cool slightly — filling should not be hot when you assemble.
Roll the dough
- Roll dough thin (about 1–2 mm) on a floured surface or use a pasta machine. Cut into 3×3-inch (8×8 cm) squares or 3-inch circles.
Fill & seal
- Place a teaspoon (or a tablespoon for larger) of filling on each square. Fold over into rectangles or half-moons, press edges firmly, and seal (use a fork to crimp if desired). Brush edges with a little water or egg wash for a better seal.
Cook in broth
- Bring broth to a gentle boil in a large pot. Reduce to a simmer and add Maultaschen gently. Simmer for 10–15 minutes until they float and the dough is tender. Do not boil vigorously — parcels can burst.
Optional finish
- For a traditional variation, slice cooked Maultaschen and pan-fry in butter with caramelized onions for 3–4 minutes until golden. Serve with broth on the side or topped with onions and a dollop of sour cream.
Serve
- Ladle into bowls with hot broth or place on plates and garnish with parsley, chives, or a light mustard dip.
Notes
Vegan swap: Use crumbled tempeh or seasoned lentils and silken tofu as binder. Replace egg in dough with 2 tbsp aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water). Use olive oil instead of butter. Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum for the dough. The texture will be different but still delicious. Low-carb: Make a ricotta-spinach crustless dumpling by blending ricotta, egg, parmesan, and spinach, and steam in small spoonfuls — not traditional Maultaschen, but captures the flavors. Make-ahead: Assemble Maultaschen and freeze them on a tray for 1–2 hours, then transfer to a freezer bag. Boil from frozen; add 2–3 minutes to cooking time. Storing leftovers: Keep cooked Maultaschen in broth in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. Pan-fried leftovers keep 2–3 days and re-crisp nicely in a skillet.
