Nettle Spaetzle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 handful nettles (leaves)
- 375 g flour, (type 405)
- 2 egg (s)
- a bit salt
- water
Print Recipe
Pin Recipe Instructions
- Pick the nettles with gloves. Use only the leaves and pluck the stems. Then wash the leaves, shake them dry (e.g. knead a little in a cloth, this will also break the stinging hairs) and then chop them very finely in a blender.
- Put all ingredients in a bowl except for the water. Then add enough water to make a soft, elastic dough. This should be worked on with a hand mixer (dough hook) for about 5 minutes. Let the dough rest for 30 minutes.
- Heat about 3 liters of water in a saucepan, then season with salt. Using a spaetzle slicer or a spaetzle press, plane the dough into the hot water so that typical spaetzle is created.
- The spaetzle take a bit of getting used to, but they are very healthy.
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