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Thursday, October 6, 2011

Linsen Spaetzle

Here is another way to make the swabian pasta - using a device almost like a potato ricer.  Using the same receipe of
You just place the device over a pot of simmering water. 
Fill it up with dough, lower down the cover.  You do not need any effort to press at all.

The dough will flow out like long spaghetti into the simmering water.

Soon as the spaetzle floats up, they are cooked.
Drain and add a sprinkle of oil or butter to prevent them clumping together.  
You may freeze them up for later use or serve immediately with Wiener and lentils.

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