pasta recipe:

spaetzlé

ingredients

strong flour	400		gm
eggs	4		pc
olive oil	1		tbs
water			sq
salt			sq

production

1. Sieve flour and salt in a bowl
2. Add eggs beaten together with oil
3. Add water while working with a wooden spoon until a thick, wet, elastic paste is achieved

chef notes:

Other ingredients that may be added to this basic mix: chopped
parsley, chopped herbs, cheese, spinach purée, garlic.

Spaetzlé (which means little sparrows) are a German type noodles that are made from a wet paste and are about 5cm long and 1cm thick. This paste is either pushed through a press or made in the traditional way with the use of a board and a palette knife directly into salted, boiling water. From the same paste a dish called knopfle can also be made. Which is done by pushing the paste through the holes of a colander, resulting in small round lumps.

Spaetzlé and knopfle are traditionally served either tossed in butter with freshly milled pepper or nutmeg or served in a rich meat sauce similar to demi-glace. However they can be treated the same as Italian fettuccine or spaghetti.

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