Spetsle – pasta with Swabian flavor. It is in this region Germany, they are traditionally served as a side dish for meat, vegetables, and also with various sauces and additives. Besides wiping through sieve, you can practice another way of forming Spitzel, which is traditionally used by German housewives. For this spread the dough with a thin layer on the board and scrape it off with a damp knife into boiling water. Tender spitzles in butter stand attached effort. The taste of the dish may even lead to a special press для удобства приготовления. 
Time: 20 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 tbsp. premium flour
- 2 large eggs
- 4 tbsp. l melted butter and an additional 2 tbsp. l
- Sliced parsley, for decoration
Recipes with similar ingredients: fresh dough, higher flour varieties, eggs, parsley
Recipe preparation:
- In a bowl, beat flour, eggs, and a pinch of salt. Then gradually mix up to 1 tbsp. water to get a uniform dough, reminiscent of pancake. Beat with a wooden spoon to form bubbles, then add, stirring, 4 tbsp. l melted oils.
- Bring a large stew of salted water to a boil. Place about 1 tbsp. dough in a colander with large holes. WITH squeeze the mass into boiling water with a silicone spatula (you can use a meat grinder). After pasta float to the surface, cook for about 1 min., and then transfer using a slotted spoon in another colander.
- Repeat with the remaining dough. Rinse the spitzel in cold water, to stop cooking. Serve immediately, sprinkled parsley. If covered from the leftovers, fry the spitzel in a pan with the remaining 2 tbsp. l oil until uniform heating; season pepper.
