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Egg noodles

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Ingredients for 4 servings:

  • 500 g wheat flour
  • 1 tsp salt
  • 5 eggs
  • 220 ml water, lukewarm
  • some salt and pepper, white
  • some butter
  • Water for boiling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk all ingredients except the cooking water in a mixing bowl (using a wooden spoon with a hole in the middle or a mixer) until air bubbles form. Then let it rest for about 10 minutes. The dough should stretch without tearing. Place the spaetzle grater over a pot containing about 4 liters of boiling water. Use the spatula to portion out the dough and slowly push it through the holes. Bring the spaetzle to a boil once, then use a slotted spoon to transfer any spaetzle that float to the top to a bowl with a sieve insert and keep warm. Repeat this process until all the dough is used up. Season with butter and, if desired, with salt and white pepper.

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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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