German egg pasta “Spetsle” – a detailed recipe cooking. 
Photo of the dish: Джоан иErich Krist Time: 30 min. Difficulty: easy Servings: 15 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr wheat flour
- 7 eggs
- 1 tsp salt
- Water as needed
- Pine nuts, butter, fresh herbs for serving
Recipes with similar ingredients: premium flour, eggs, dough unleavened, pine nuts, dill, parsley
Recipe preparation:
- Combine flour, eggs and salt. Add so much water to it turned out the dough, in consistency resembling batter for cookies. Beat until air bubbles appear. Give stand the test.
- Make a large pot of salted water. Bring water to a boil. Scrape thin slices of dough from the surface cutting board or pass the dough through a colander or a special device for cooking shtetsle in boiling water.
- Remove the prepared shtzetl from boiling water with a sieve and serve immediately, sprinkled with pine nuts. Or put in a warm water if you use them in another recipe through for a while, or put the pasta in cold water if you are going to store them in the refrigerator or freeze for the future.
