Spinach Spätzle
Spaetzle are a traditional egg based dumpling / noodle combo that is found heavily in the cuisines of Hungary, Germany, Switzerland and Austria to name a few. Not only are they delicious, they are super versatile and fun to make too!
Ingredients
- 80 g Baby spinach
- 2 Eggs
- ¼ cup Milk
- Salt
- 1 cup Flour
Instructions
- To a blender or food processor, add the spinach, eggs, milk and salt and blend until it's bright green, smooth and the spinach has broken down.
- Add the flour and blend again until just combined. Alternatively, you can combine the spinach mixture with the flour in a bowl with either a whisk or wooden spoon.
- Bring a pot of salted water to the boil and using any kitchen utensil with small holes in it, push the batter through directly into the water. You can use something like a colander, slotted spoon, cheese grater or a tool specifically for spaetzle called a hopper. Make sure you don't sit the tool too close to the boiling water, otherwise the batter will set and block the holes.
- Boil the spaetzle for around a minute until they float to the surface of the water.
- Save a cup of the pasta water and remove the spaetzle with a sieve. Serve it with any sauce or dish you like and enjoy.