Maultaschen Nudel Teig

  Oma Edith helped me make the Nudel Teig for the Maultaschen. She pulled out her special recipe book and doubled the measurements. 

We measured out the flour, she did a kilo- but told me that 500 grams should suffice for me. She added 8 eggs, salt and water. 


The dough needed to form a light ball- not too sticky- we ended up adding more flour because it was a tad sticky. 


Rolled out the dough as thin as possible and cut into about 3“ squares. After the squares were cut- stretched them out slightly and then folded over spinach/ meat mixture and placed on a towel to dry out a bit. Until we were done filling all the Maultaschen. 

Then we placed the Maultaschen in boiling water with a little salt. When the Maultaschen float to the top they are ready to be scooped up. 




I had to taste test one right away- it was perfect!

Maultaschen can be eaten in a variety of ways. My number one choice is in soup. 

You can also fry them in a frying pan and eat it with a side of salad or cut them up- fry them up and through an egg over them as a snack. No matter what you do they are delicious.