Sunday, 2 August 2015



The German solution to pasta night


1 Cup Flour
1/4 Cup Milk
2 Eggs
1/2 Teaspoon Nutmeg
Salt and Pepper
Large Pot salted Boiling water
2 Tablespoons Butter

Lemon wedges and parsley to garnish


In a large bowl sift together the flour and nutmeg and season well with salt and pepper.

Whisk the eggs together.

Whisk the eggs and milk alternatively into the flour mixture until smooth and evenly blended.

Bring a skillet to heat over medium.

Force and push the "dough" through a sieve with large holes, at least 1/2 cm diameter into boiling water. Cook for 5-8 minutes, when the little bits are floating and feel like a cooked pasta. Strain Spaetzel from water

Melt butter in the heated skillet, add the drained spaetzel and saute for 3-5 minutes, until golden.

Transfer to a serving plate, with lemon wedges and fresh chopped parsley.



Never forget the nutmeg! It is a key flavor in so many things.


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