Chili spaetzle

Ingredients for 4 servings:

• 800 g Flour Type 405
• 150 g semolina
• 10 eggs
• 100 ml water
• 1 pack of Knorr Naturally Delicious Chili con Carne (seasoning base)
• 1 tbsp salt
• some chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with spice base

We’ll need a large bowl and a wooden spoon without a hole in the middle. Sift the flour into a bowl. Using a wooden spoon, whisk the semolina, eggs, salt, water, and seasoning base into a dough. If you like it spicy, you can add a little chili powder. The dough should be whisked until it bubbles. Caution: this is very strenuous, and you want the dough to become sticky. You may need to add a little cold water. Bring a large pot of salted water to a boil. Press/sift the spaetzle dough through a pasta press or spaetzle maker into the water (it’s a bit sticky!). Stir frequently with a fork. As soon as the spaetzle rise to the surface, they’re done. Skim off the dough with a slotted spoon and either serve hot or rinse in cold water like regular pasta and use later. The spaetzle also tastes excellent as cheese spaetzle or can be sautéed later as a side dish. We always make a large batch and freeze the leftovers for another time. This way you only have to make the mess once and always have spaetzle in stock.