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Spaetzle

the traditional way

This surprisingly easy to make pasta dish is typically found in the cuisine of Southern Germany, Switzerland and Austria. It works well as a side dish combined with vegetables, sausages or meat served with a cream or jus based sauce.

To serve four

375g all purpose flour
75g semolina
1½ tsp salt
125ml water
125ml milk
4 eggs
1 tbsp salt
2 tbsp of butter
30g of grated cheese
sea salt and black pepper to season

In a large bowl, combine the flour, semolina and 1½ tsp of salt with a wooden spoon. Add water, milk and the eggs and whisk thourougly unitl reaching an even consistency with little bubbles are forming.

Cover and let the mixture rest for 30 minutes.
Preheat the oven to 180 °C.

Bring a large and deep pan of water to boil, add 1 tbsp of salt.

Place a small amount of the spätzle dough on a chopping board. Use a knife or a scraper to slice and push small strips of the dough from the chopping board into the boiling water. 

Let the spätzle cook until they rise to the surface. This will take no more than 3-4 minutes. Remove the floating spätzle from the pan using a strainer, and place them into a deep baking tray.

Continue cooking the remaining batches of the dough. Then add 1½ tbsp of butter to the spätzle in the baking tray and mix well. Sprinkle the grated cheese and remaing butter on top, and place it in the oven for 15-20 minutes. Season and serve at once.


COOKING TIPS:

There are various ways in which this dish can be altered. The simplest way is the choice of cheese, if you serve the spätzle as a side dish, a hard cheese like Parmesan or Pecorino works well. If the spätzle are your main dish, you can try Emmental cheese or something similar and add  fried onions along with the cheese.

When making the mixture you can add pureed spinach for a green touch.


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