German Food Guide
Maultaschen mit Kohlrabi - Füllung
(Pasta Stuffed with Kohlrabi)
For the Pasta Dough
2 1/2 cups All-Purpose Flour, sifted
1/2 teaspoon Salt
For the Filling
2 Kohlrabi Leaves, green and fresh
1 small Onion, finely chopped
4 Sun-Dried Tomatoes (in oil)
1 Clove Garlic
1 tablespoon Pine Nuts
2 stems Sage
4 slices Bacon, cut into small pieces
5 tablespoons Butter
To make the pasta dough, combine flour, eggs, and salt. Slowly drizzle in just enough water until the dough holds together. Knead dough until it becomes soft and elastic. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Wash and peel kohlrabi. Cut into tiny cubes. Cut the leaves of the Kohlrabi into small strips.
Chop sun-dried tomatoes into tiny cubes. Chop pinenuts into tiny pieces.
Melt 2 tablespoons butter in a frying pan. Add chopped onions and cook until golden brown. Remove cooked onions from the pan and allow to cool.
Using the same frying pan, melt remaining butter. Add bacon pieces and cook until crispy. Remove bacon from pan (leaving all the grease in the pan) and add to onions. Add the kohlrabi cubes and kohlrabi leave strips to the pan and cook in the bacon grease until soft. Add garlic and sage and cook for another 2 minutes. Remove from heat.
Combine the kohlrabi, kohlrabi leaves, onions, sun-dried tomatoes, pinenuts, and bacon. Add salt and pepper to taste.
Fill a small bowl with water. On a floured work surface, thinly roll out the dough. Using a cookie or biscuit cutter, cut out round pieces. Place some filling on one side of a dough-round. Dip your finger in the water and gently moisten the edge of the dough. Fold empty side over the side with the filling and gently press edges together. Repeat with all dough-rounds.
In a large pot, bring salt water to a boil. Add pasta to boiling water. When they come to the top of the water, reduce heat and cook them for another 10
minutes. Remove pasta from water and serve with melted butter or a sauce.
More Information on Maultaschen
More Information on Kohlrabi