Saturday, 5 July 2014



2 cups flour, 1/4 tsp salt, 2 eggs, 1/2 cup milk or water.
Serves: 2 Preparation: 45 minutes

As part of the World Cup Food Challenge 2014, this recipe represents a traditional meal of Germany. Spatzle are a sort of cross between a noodle and a dumpling - thicker and fluffier than pasta - and are served tossed with butter and sausage, sometimes lentils and vegetables. I served mine with spinach and cheese because SCREW YOU IT'S MY BLOG! I should also warn you that should you have had the impression I did, that pushing something through a potato ricer or colander would make actual noodles, well you'd be wrong. Spatzle translates to "little sparrow" which (aside from being highly disrespectful to Edith Piaf in my humble opinion) apparently explains why this is supposed to look like little gobbets of chewed up bubblegum, scraped off the bottom of your Docs. Looks aren't everything though, and this tastes delicious!

1) Sift the flour and salt into a bowl if using a hand mixer, or into your stand mixer if you have a Kitchen Aid (bastard.)

2) Whisk the eggs together, make a well in the flour and add the eggs and milk/water. Get your dough hook out and let it going for about 20 minutes, until you see holes in the dough as it pulls away from the sides.

3) If you're mixing this by hand... I have no advice for you except that you're probably mad and or have terrific arm muscles.

4) Squidge the dough through a colander or potato ricer and into a pot of boiling water. Once the noodles float to the top they're done! Strain them and transfer into a bowl of ice water to cool down, then dry off and either put them in the fridge to use later or toss them in a little butter before serving with meat or cooked in the sauce of your choice!

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