John Myers
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Tomato Spaetzle
The perfect tomato spaetzle recipe with a picture and simple step-by-step instructions.
spaetzle
- 300 g Flour
- 3 Eggs
- Salt
- 60 ml Water
Tomato stock
- 6 Tomatoes
- 4 tbsp Olive oil
- 2 Garlic cloves
- Espelette pepper
- Black pepper from the mill
- Sugar
- Salt
- Fresh, chopped basil
Otherwise
- 1 tbsp Butter
spaetzle
- Make a dough for the spaetzle from flour, eggs, water and salt. I always use a wooden spoon with a hole. It should be beaten really nicely so that bubbles form. The dough should run tough from the spoon without tearing. Let the dough rest for a while, I always let it rest for at least 30 minutes.
- For the spaetzle, bring the water to the simmer with plenty of salt and use the spaetzle sieve to scrape the spaetzle into the water in portions. The spaetzle are good when they swim up there, experience has shown that it goes very quickly.
- Then take the spaetzle out of the water with a slotted spoon and rinse it in a bowl with cold water, then take it out of the water again with a slotted spoon and drain well.
Tomato stock
- Drain the tomatoes and cut them into large pieces, put them in a container with the garlic and olive oil and puree them, then season with cane sugar, Espelette pepper, pepper and salt.
finish
- Melt the tablespoon of butter in a pan over medium heat and fry the spaetzle in it for about 6 minutes while turning, then pour the tomato stock over and simmer for another 4 minutes while turning, season again if necessary and fold in the chopped basil before serving .
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