German egg pasta "Spätzle"
Votes: 5
Time: 30 min.
Complexity: easily
Servings: 15
Complexity: easily
Servings: 15
German egg pasta "Spätzle" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of wheat flour
- 7 eggs
- 1 teaspoon of salt
- Water as needed
- Pine nuts, butter, fresh herbs for serving
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Cooking the dish according to the recipe:
- Mix flour, eggs, and salt. Add enough water to form a dough the consistency of liquid cookie dough. Whisk until air bubbles form. Let the dough rest.
- Prepare a large pot of salted water. Bring the water to a boil. Scrape the dough from the cutting board or pass it through a colander or spaetzle maker into the boiling water.
- Remove the cooked spaetzle from the boiling water using a sieve and serve immediately, sprinkled with pine nuts. Alternatively, place them in warm water if you're using them later in another recipe, or place the pasta in cold water if you're refrigerating or freezing them for future use.
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