Spaetzle, Tyrolean dumplings
Recipe preparation
Ingredients:
Here I indicate the minimum amount of dough, for an egg: it will be adapted to the amount of spätzle that you want to prepare.
|
0 cup flour |
g. |
80 |
|
eggs |
pc. |
1 |
|
water (v. Note) |
ml. |
40 |
|
sale |
q.s. |
|
|
extra virgin olive oil |
ct. |
1 |
|
nutmeg |
Ad Lib. |
|
The various steps, from dough to cooking using the simplest system: a lid with holes.
ADVICES AND NOTES:
|
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- Recipe in PDF
- Water: it may be necessary to increase the quantity to reach the desired fluidity of the mixture; in any case no more than ml. 50 per egg.
- As an alternative to the more good method, you can use the appropriate iron: Pictured hopper spaetzle inherited from my grandmother!
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