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Recipe for :

Spaetzlé

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Spaetzlé (which means little sparrows) are a German type noodles that are made from a wet paste and are about 5cm long and 1cm thick. This paste is either pushed through a press or made in the traditional way with the use of a board and a palette knife directly into salted, boiling water. From the same paste a dish called knopfle can also be made. Which is done by pushing the paste through the holes of a colander; resulting in small round lumps.

Spaetzlé and knopfle are traditionally served either tossed in butter with freshly milled pepper or nutmeg or served in a rich meat sauce similar to demi-glace. However they can be treated the same as Italian fettuccine or spaghetti.

Ingredients

400 gm strong flour
4 pc eggs
1 tbs olive oil
sq water
sq salt

Method

  • Sieve flour and salt in a bowl
  • Add eggs beaten together with oil
  • Add water while working with a wooden spoon until a thick, wet, elastic paste is achieved

Chef's Tip:

Other ingredients that may be added to this basic mix; chopped parsley, chopped herbs, cheese, spinach purée, garlic

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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