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Here is a spinach variation of a traditional Spätzle which is simple German homemade pasta that originated in the southern parts of Germany. Spätzle dough consists of flour, water, salt and eggs. There are different shapes of Spätzle depending on the shaping method. Spätzle can be made by scraping dough off a wooden chopping board (“Spätzlebrett”), by using a strainer, (or colander), a potato ricer (“Spätzlepresse”), a food mill or coarse grater (“Spätzlehobel”). I use a hopper (hobel) style Spätzle Maker which results in button-like shaped Spätzle.
For this dinner I browned the cooked Spätzle lightly with onions and butter and served them along a fried egg with some tomato salad. You could also fry the Spätzle with bacon and serve them with a fresh green salad.
My daughter eats Spätzle for breakfast, lunch and dinner. How and when would you prefer them? Give these delicous spinach Spätzle a try and let me know!
* 150 g ( 5.3 ounces) fresh spinach, chopped
* 250 g ( 2 cups + 1 tablespoon) flour
* 3 eggs, lightly beaten
* 1/4 teaspoon salt
* 125 ml (about 1/2 cup) water (or mineral water)
Steam chopped spinach until wilted, rinse with cold water and set aside to drain.
Bring a big pot of salted water to boil while preparing the dough.
Add flour, salt, water and eggs into the bowl of an electric kitchen machine. Using the dough hook, mix the dough on high for 3 to 4 min., until you can see air bubbles in the dough (when the machine is turned off). Mix in the drained spinach. Add a little more flour if dough is to liquid. Place your Spaetzle Maker over the boiling pot and add half of the dough into the hopper, dropping the dough through the hopper into the boiling water while moving the attachment. I use a hopper (hobel) style Spaetzle Maker .
The Spätzle are done when they are rising to the surface of the pot. Take them out of the boiling water with a slotted spoon or a kitchen spider (I love mine). Put them into a colander in the sink and rinse them with cold water. Repeat until all the dough is used. Let Spätzle sit to drain the water.
You would not rinse them with cold water if you serve them immediately.
You can now use the Spätzle in a recipe to your liking.