Spaetzle for Food Combining La Mäusle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g flour (e.. fine spelled flour or fine wheat flour, also mixed 50:50)
- 1 egg yolk
- 1 pinch (s) salt
- water
- Salt for the cooking water
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Pin Recipe Instructions
- Since the recipe will not be accepted without specifying the quantities in the list of ingredients, I have given the rule of thumb: 1 egg yolk per 100 g flour, a little salt and water as required.
- For example, make a tough (snotty) dough from 500 g flour, 5 egg yolks, 1 teaspoon salt and water.
- Let it soak for 15 minutes.
- Then add portion by portion with a spaetzle slicer or a spaetzle press to well-salted boiling water, bring to the boil once and remove immediately with a slotted spoon. Keep warm in a large baking dish in the oven at 80 degrees until all of the dough has been processed.
- Since making and boiling spaetzle takes time, I always use 1000 g of flour and freeze spaetzle. If necessary, put the spaetzle still frozen in boiling water, bring to the boil once, drain and serve immediately or process further (e.g. to make a spaetzle casserole).
- The (generously) specified working time of 45 minutes refers to the production and cooking of a quantity of dough from 500 g of flour. However, if you double the amount of flour, the production and cooking time does not double, then you may have 15 to 20 minutes more time.
- Since only whole egg spaetzle are available in stores, but as a food separator I didn`t want to do without spaetzle, I thought up this recipe. I`ve been making spaetzle for the whole family for many years (and nobody notices a difference to whole egg spaetzle, not even my guests).
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