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Spätzle (traditional method & Thermomix)
Description
Spätzle is a typical side dish from Germany, Austria, Alsace and other regions of Central Europe. These little fresh pastas are soft and comforting, and go perfectly with dishes in sauce, meats and even vegetarian recipes. You can of course buy them in the shops, but nothing beats the homemade version: tastier and more customisable. They can even be gratinated with cheese to make a complete dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Mix the eggs, water, salt and nutmeg in a bowl. Gradually add the flour.
2. Work the dough with a wooden spoon until smooth, firm but slightly runny. If necessary, add a little flour.
3. Heat a large pan of salted water.
4. Using a spätzle plane, press or board, drop the dough into the boiling water in small pieces.
5. Leave to cook for 2 to 4 minutes, until the spätzle have risen to the surface. Drain immediately.
6. If you don't want to serve them straight away, refresh them under cold running water, drain well and store in the fridge or freeze.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Place all the ingredients in the bowl and mix for 40 seconds on speed 3.
2. Check the consistency: the dough should be firm but slightly runny. If necessary, mix for a further 15 seconds on speed 4. Leave the dough to rest for a few minutes.
3. If you are using the Mixle: boil 1400 g of water in the kettle, pour into the bowl and set to 30 min / 100 °C / reverse / speed 0.5.
4. Insert the Mixle into the opening in the lid and pour in the batter. Turn so that the batter falls straight into the boiling water.
5. Leave to cook for about 3 minutes, then drain the spätzle and serve immediately, or cool them and keep them...
