Courtesy of Chef Ryo Horiuchi, Embassy of Austria, Tokyo
Soft flour 100ｇ
Hard flour 70ｇ
Olive oil a dash
Salt a dash
Nutmeg a dash
1) Sift the flour into a bowl and add salt and nutmeg.
2) Add water, eggs and olive oil, and mix carefully making sure no lumps form.
3) In a deep pot, prepare slightly salted boiling water. Over the water, place a “Spätzlehobel” or a strainer. Pour the batter through the holes so that it drips into the water.
4) Cook until the noodles rise to the surface, about 2-3 minutes.
To serve, lightly sauté the Spätzle noodles in butter. Put the goulash and noodles on a plate and garnish with sweet gherkins or spicy pickles.
Preparation Tips from Chef Horiuchi:
An implement called a “Spätzlehobel” is used to make the noodles, but you can substitute a strainer with large holes.
Translated by: Robert Sakai-Irvine