Maultaschen are generous Swabian “mouth pockets,” Germany’s heartier, more soulful take on stuffed pasta. They are a piece of living Swabian heritage from Baden-Württemberg. At Franzel, we make them completely by hand with egg pasta dough, ground pork and veal, spinach, onions, garlic, parsley, nutmeg, mace, and seasonings. They are served in clear beef consommé with parsley, or can be fried with onions.
