German egg pasta “Spetsle” with herbs – a detailed recipe cooking. 
Time: 20 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. wheat flour
- Salt
- 2 eggs
- 1/2 tbsp. milk
- 1/2 tbsp. mixtures of chopped herbs (parsley, chives, marjoram, oregano or dill)
- Olive oil
Recipes with similar ingredients: eggs, milk, fresh dough, flour, marjoram, chives, oregano, dill, parsley
Recipe preparation:
- In a large saucepan over medium heat, bring to a boil well. salted water. In a small bowl, beat the eggs with milk until obtaining a homogeneous mixture. Pour flour into a large bowl and make a depression in it. Add a pinch of salt and a fork gradually mix the milk-egg mixture with flour. Shuffle until the components mix. Add 1/4 tbsp. herbs.
- Put the dough in the colander that you need to keep over boiling water. Silicone spatula or fixture for To prepare the shtetstle, wipe the dough through the openings of the colander in boiling water. Boil the spitzel for 2 to 3 minutes until they become dense. Strain and place in a medium-sized bowl. Add some olive oil and the remaining 1/4 tbsp. herbs. Shuffle and serve immediately.
