Spaetzle with parmesan, nuts and garlic


This recipe has been adapted from one which appeared in the Guardian Cook Supplement on 31 May 2014. Enough for 2 (maybe 3 with a salad):

  • 200g plain flour
  • 2 large eggs (beaten)
  • 100g water
  • 70g walnuts (chopped) – hazel nuts could also be used
  • A small bunch of parsley (chopped)
  • 1 clove of garlic (chopped)
  • 2 tbsp olive oil
  • 50g parmesan (grated)

Thoroughly mix (preferably with an electric whisk) the flour and eggs in a large bowl. Then add half the water and carry on mixing. The batter should drip, but not be too thin (ie it should drip, but very slowly). Slowly add more of the water until the batter is the right consistency.

Mix the nuts, parsley, garlic, oil and parmesan in a large bowl and set aside.

Using a very large pot/saucepan, heat about 5 litres of water to boiling point. The batter needs to be dripped into the boiling water in fine strands. I used a ‘potato ricer’. If you use one of these you need to make sure that the surface with the holes (through which you push the batter) is perfectly horizontal, otherwise the individual strands will stick together. You could also use a colander.

Cook the batter in three batches. The spaetzle, resembling short, irregular noodles, quickly rise to the top. At this point remove them from the boiling water with a slotted spoon and add to the nut mix.



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