John Myers
Basil – Spaetzle
The perfect basil – spaetzle recipe with a picture and simple step-by-step instructions.
- 450 g Flour
- 50 g Semolina
- 7 Eggs
- 2 teaspoon Salt
- 4 Eggshells Water
- 1 Handful Basil leaves
- 1 tbsp Oil
- Put the flour, semolina, eggs, salt and the 4 eggshells of water (halves of the beaten eggs as a measuring cup) in a bowl. Wash and dry the basil leaves, then finely grind them together with the oil in a mortar and add to the flour mixture in the bowl. Mix everything together well until the dough starts to bubble and let rest for at least 30 minutes. Then scrape the dough in portions into hot water or press it into the water using a spaetzle press.
- We ate pork medallions in cream sauce with it and everyone tasted it great
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