Spatzle -

Spatzle

This simple pasta dish comes from Swabia in south-west Germany, where it is more popular than potatoes and is served with many savoury dishes.

Ingredients

350g/12oz/3 cups plain flour
2.5ml/ ½ tsp salt
2 eggs, beaten
About 200ml/7fl oz/scant 1 cup milk and water combined
15ml/1 tbsp sunflower oil
25g/1oz/2 tbsp butter, melted, plus
diced bacon, poached celery hearts and freshly ground black pepper, to serve

Details

Serves: 4

Method

1. Sift the flour and salt into a bowl and make a well in the centre. Add the eggs and enough of the milk and water to make a very soft dough.


2. Beat the dough until it develops bubbles, then stir in the oil and beat again. Bring a large pan of salted water to the boil.


3. Dampen a chopping board with water and place the dough on it. Shave off strips of the dough into the water using the broad side of a knife.


4. Cook for 3 minutes, then remove the pieces with a slotted spoon. Rinse quickly in hot water and put in a warmed serving bowl and cover to keep warm. Repeat until all the dough has been used up.


5. Drizzle the melted butter over the top and serve immediately, topped with diced bacon. Serve with poached celery hearts, and sprinkled with freshly ground black pepper.

Cook's Tip:- Rinse the knife with water occasionally at Step 3, so that the dough does not stick to it. The faster you work at this stage, the lighter the texture of the spatzle.

Related food category:

• Vegetable and Side Dishes