GB
Basic spaetzle recipe
(Ingredients for 4 servings)
400 g flour, 4 eggs, ½ teaspoon salt, 5 tbsp water, 50 g butter
· Sift the flour into a mixing bowl and make a depression in the middle. Whisk
the eggs with the water and pour them into the depression, add the salt.
Mix with the hand mixer, from the middle outwards.
· Add a little water, if necessary, to obtain a smooth, viscous dough. The Spaetzle
dough should have a firm consistency so it will be easier to press. The
consistency is right when the dough drips slowly from a spoon without tearing.
· Fill a large pot
2
⁄
3
full with water, add some salt and 1 tablespoon oil and
bring to a boil.
· Now place a small portion of the dough in the Spaetzle press and press the
dough into the pot with the boiling water. If the dough has the right consistency
the Spaetzle will drop into the boiling water without assistance.
· As soon as the Spaetzle float to the top they are done and can be removed
with a skimmer. Douse with cold water in a sieve.
· If desired, toss with brown butter in a skillet. Spaetzle go well with home-made
fried onions.
Basic mashed potato recipe
(Ingredients for 4 servings)
1 kg floury potatoes, 50 g butter, 150 ml cream, 150 ml milk, salt, nutmeg
· Peel, wash and dice the potatoes and cook them in boiling salted water.
· Meanwhile, stir milk, cream and butter in a pot and thicken for two to three
minutes. Season with salt and freshly ground nutmeg.
· As soon as the potatoes are done cooking, drain and allow all water to
evaporate. Press through the Spaetzle press immediately into the hot pot.
· Stir the thickened milk gradually into the purée. Add more liquid only after
the other liquid has been fully absorbed.
Do not cook mashed potatoes further once they are done!
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