Furthermore, the meat, onion, and spinach filling wrapped in pasta make it a complete and satisfying meal. It is often offered at the cafeteria at my institute and the university.
Maultaschen can be prepared in a variety of ways, but there are three traditional forms. They can be pan-fried in butter, pan-fried with eggs, or boiled in a clear broth. However, many restaurants have utilized their creativity to rethink other ways of preparing these large pasta pockets. For example, one restaurant in Tübingen offers approximately ten different Maultaschen dishes with different fillings and covered in different kinds of specialty sauces, such as a Sherry cream sauce or a Cognac-pepper sauce. I was most surprised at a tennis tournament in the summer where I spotted a Maultaschen stand where they had converted the dish into a street food form. They cut the Maultaschen into bite-sized pieces, pan-fried them, and served them with a mayonnaise sauce. It must have been a crowd favorite, based on the long line in front of the stand!
Like most regional specialties, the food is not only connected to the local environment, but it also connects the local environment. Maultaschen are made up of commonly found produce in Swabia. Furthermore, the new ways to prepare Maultaschen often reflect seasonal produce. For example, the Maultaschen restaurant in Tübingen has a special seasonal menu that offers different Maultaschen depending on the season.
