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Ingredients

  • 3 cups (400 g) whole wheat flour, spelt or ap flour
  • 4 tbsp semolina flour
  • 3 tbsp potato starch
  • 4 tsp sea salt
  • 3/4 cup + 4 tsp (200 ml) plant-based milk, unsweetened
  • 4 pinches turmeric for the color
  • 2 pinches Kala Namak for the egg taste

Preparation

  1. First of all, prepare a homogeneous dough from the ingredients. This should tear from the spoon and not be too liquid. If the dough tears from the spoon, then you get nice long spaetzle. If it doesn't ensure the dough has enough salt

  2. Now boil water in a sufficiently large and wide pot with a little salt. Just like cooking other noodles. And prepare a large bowl of hot water

  3. Now take the ‘spaetzle press’ and fill it with the dough. Now you put the press on the pot and slowly squeeze the dough into the boiling water. Spaetzle should swim upwards relatively quickly. If the spaetzle swim up, they are cooked through. Then you can skim the spaetzle with a trowel and put it in a bowl of hot, but not boiling, water, so the spaetzle stays warm

  4. You repeat this until the dough is used up

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