Entree: France – Alsace – Fleischschnacka (Rolled fresh pasta filled with seasoned ground meat, poached in broth, then sliced and pan-browned)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 45 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 3 large eggs (approx. 5 1/4 oz (150 g) total)
- 1 tsp (5 g) fine salt, plus more to taste
- 1 tbsp (15 ml) olive oil for dough
- 1 lb (454 g) ground pork (or 50/50 pork and beef)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) olive oil for sautéing
- 2 tbsp (30 g) plain breadcrumbs
- 2 tbsp (30 ml) milk
- 1 large egg for the filling
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (2.5 g) ground nutmeg
- 1 tsp (5 g) salt, plus pepper to taste
- 3 cups (720 ml) beef or chicken broth for poaching
- 4 tbsp (60 g) unsalted butter for browning
- 1/4 cup (30 g) all-purpose flour for dusting and pan use
- Fresh parsley or chopped chives for garnish (optional)

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 3 large eggs (approx. 150 g total)
- 1 tsp (5 g) fine salt, plus more to taste
- 1 tbsp (15 ml) olive oil for dough
- 1 lb (454 g) ground pork (or 50/50 pork and beef)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) olive oil for sautéing
- 2 tbsp (30 g) plain breadcrumbs
- 2 tbsp (30 ml) milk
- 1 large egg for the filling
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (2.5 g) ground nutmeg
- 1 tsp (5 g) salt, plus pepper to taste
- 3 cups (720 ml) beef or chicken broth for poaching
- 4 tbsp (60 g) unsalted butter for browning
- 1/4 cup (30 g) all-purpose flour for dusting and pan use
- Fresh parsley or chopped chives for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pasta dough: on a work surface mound the flour and make a well; add 3 eggs, 1 tsp (5 ml) salt, and 1 tbsp (15 ml) olive oil. Mix and knead until smooth, about 8–10 minutes. Wrap in plastic and rest 30 minutes.
2. Prepare the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté the chopped onion until softened, about 5–7 minutes. Cool slightly. In a bowl combine ground pork, sautéed onion, 2 tbsp (30 ml) breadcrumbs soaked in 2 tbsp (30 ml) milk, 1 egg, chopped parsley, nutmeg, 1 tsp (5 ml) salt and pepper. Mix until well combined.
3. Roll out the pasta: divide rested dough in two. Roll each piece into a thin rectangle about 12 x 8 inches (20 cm) (30 x 7 7/8 in (20 cm)) using a pasta machine or rolling pin; dust with flour to prevent sticking.
4. Assemble the roll: spread half the filling evenly over each pasta rectangle, leaving a 1/2-inch (1 cm) margin on one long edge. Moisten the margin with a little water, then roll tightly into a log, sealing the seam. Wrap each log in parchment or plastic and refrigerate 10–15 minutes to firm.
5. Poach the rolls: bring the 3 cups (720 ml) broth to a gentle simmer in a wide, shallow pan. Add the rolled logs and poach, partially covered, at a low simmer for 25–35 minutes until cooked through. Remove and let cool slightly.
6. Slice and brown: unwrap rolls and slice into 1-inch (2.5 cm) rounds. Dust slices lightly with the 1/4 cup (30 g) flour. Heat 4 tbsp (60 g) butter in a large skillet over medium-high heat and brown slices on both sides until crisp and golden, 2–3 minutes per side.
7. Serve: arrange Fleischschnacka on warmed plates, spoon a little reserved poaching broth or pan juices over them, garnish with parsley or chives, and serve immediately with boiled potatoes or a simple green salad.

1. Make the pasta dough: on a work surface mound the flour and make a well; add 3 eggs, 1 tsp salt, and 1 tbsp olive oil. Mix and knead until smooth, about 8–10 minutes. Wrap in plastic and rest 30 minutes.
2. Prepare the filling: heat 2 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion until softened, about 5–7 minutes. Cool slightly. In a bowl combine ground pork, sautéed onion, 2 tbsp breadcrumbs soaked in 2 tbsp milk, 1 egg, chopped parsley, nutmeg, 1 tsp salt and pepper. Mix until well combined.
3. Roll out the pasta: divide rested dough in two. Roll each piece into a thin rectangle about 12 x 8 inches (30 x 20 cm) using a pasta machine or rolling pin; dust with flour to prevent sticking.
4. Assemble the roll: spread half the filling evenly over each pasta rectangle, leaving a 1/2-inch (1 cm) margin on one long edge. Moisten the margin with a little water, then roll tightly into a log, sealing the seam. Wrap each log in parchment or plastic and refrigerate 10–15 minutes to firm.
5. Poach the rolls: bring the 3 cups (720 ml) broth to a gentle simmer in a wide, shallow pan. Add the rolled logs and poach, partially covered, at a low simmer for 25–35 minutes until cooked through. Remove and let cool slightly.
6. Slice and brown: unwrap rolls and slice into 1-inch (2.5 cm) rounds. Dust slices lightly with the 1/4 cup (30 g) flour. Heat 4 tbsp (60 g) butter in a large skillet over medium-high heat and brown slices on both sides until crisp and golden, 2–3 minutes per side.
7. Serve: arrange Fleischschnacka on warmed plates, spoon a little reserved poaching broth or pan juices over them, garnish with parsley or chives, and serve immediately with boiled potatoes or a simple green salad.