Recipe: Austrian short pasta, “Spätzle”

日本語のレシピ

 

Courtesy of Chef Ryo Horiuchi, Embassy of Austria, Tokyo

 

Spätzle

 

Ingredients:

Soft flour                      100g

Hard flour                     70g

Eggs                                2

Water                            100ml

Olive oil                        a dash

Salt                                a dash

Nutmeg                        a dash

 

 

Preparation:

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

 

Discover other countries’ recipes

 

,

Comments are closed.

Copyright © CuriousCuisine All Rights Reserved.