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Red spaetzle made from einkorn flour with tomato paste

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Ingredients for 2 servings:

  • 250 g einkorn flour type 450 or 550
  • 200 ml water, max. 230 ml
  • 2 tsp tomato paste
  • 2 eggs
  • possibly salt for the cooking water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes

for the spaetzle slicer

Combine all ingredients and whisk with a slotted spoon until the batter bubbles. Bring water to a boil, adding salt if desired, and scrape in the spaetzle using a spaetzle grater. Reduce heat and let simmer for 2-3 minutes, until all the spaetzle float to the top. Strain and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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