Pasta Dough pressed through a sieve
This is for Barbara Hines. Most likely the pasta you are referring to is
called Spaetzle which is a loose pasta dough (German) pressed through a sieve directly into boiling water and served as a side dish. Here is a basic recipe I found. Spaetzle (Spaetzle) 2 cups all-purpose flour 1 teaspoon salt 2 eggs 3/4 cup milk Stir together the flour and salt. Combine eggs and milk; stir into the fl our mixture. Pour the batter into a sieve or colander while over a large saucepan or pot (with a diameter of at least 20 cm or 8 in) of boiling, salted water. Take care to let the extruded pieces of dough (the Spaetzle ) fall into the slightly bubbling water and let them cook for approximately 2-3 minutes. Generally, Spaetzle swimming on the surface are sufficiently cooked and may be gathered with a large slotted spoon, drained and placed into a serving dish. Stir in some melted butter or margarine to keep the Spaetzle from sticking together and garnish with some bread crumbs Serve with nearly any meat dish. Spaetzle is great with gravy, sauces or just plain. You can purchase a dispenser made specifically to produce Spaetzle. -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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