Spätzle for food combining a la Mäusle

Ingredients for 1 servings:

• 100 g flour (e.g. fine spelt flour or fine wheat flour, also 50:50 mixed)
• 1 egg yolk
• 1 pinch of salt
• n. B. water
• Salt, for the cooking water

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Total time approx. 1 hour

Food combining recipe carbohydrates

Since the recipe won’t be accepted without quantities in the list of ingredients, I’ve given the “rule of thumb”: For 100g of flour, add 1 egg yolk, a little salt, and water as needed. For example, use 500g of flour, 5 egg yolks, 1 teaspoon of salt, and water to make a tough (“snotty”) dough. Let it rise for 15 minutes. Then, using a spaetzle slicer or spaetzle press, place the dough in portions into well-salted boiling water, bring to a boil once, and immediately remove with a slotted spoon. Keep warm in a large baking dish in the oven at 80°C (176°F) until all the dough is used. Since making and boiling spaetzle takes time, I always use 1000g of flour and freeze the spaetzle. If needed, add the frozen spaetzle to boiling water, bring to a boil once, drain, and serve immediately or use it for further processing (e.g., to make a spaetzle casserole). The (generously) stated time of 45 minutes refers to the preparation and cooking of a dough made with 500 g of flour. However, if you double the amount of flour, the preparation and cooking time won’t double; in that case, it might take 15 to 20 minutes longer. Since only whole-egg spaetzle are available in stores, and I, as a separate foodist, didn’t want to give up spaetzle, I “invented” this recipe. I’ve been making spaetzle this way for the whole family for many years (and no one notices any difference compared to whole-egg spaetzle, not even my guests).