Spinach sptzle
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Spätzle is the pasta of the Germans. It’s good eaten on its own with sauces or you can make a delicious box in the oven.
Ingredients for four
Spätzle pasta
200g wheat pasta
200g wheat pastabeer (or bubbly water)
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2 handfuls of fresh spinach or equivalent frozen 2 dl grated appenzeller cheese olive oil
First prepare the dough. Mix the ingredients, except for the beer, in a food processor. Add the beer gradually so that the dough becomes slightly flat, but be careful not to make it too flat. Watch the video.
Cooking the spelt: There are various devices for making spelt;There are several ways to make a splice, but you can do it with a chopping board and a knife, as you can see in the video. One way is to put the dough in a bag, remove the corner of the bag and extrude the soybeans from the bag to boil. The spätzle cooks really quickly.
Drain the spätzle in a colander and spoon some olive oil on the pan to keep the spätzle loose.
Scrape the cheese into a bowl and chop the spinach very finely to incorporate. Liberally drizzle with olive oil. Stir in the spätzlet and pour the whole mess into the baking dish.
Bake the spinach spätzleä in a 200°C oven for half an hour so that the surface of the dish gets a nice brown colour.
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