gluten free | grain free
INGREDIENTS: for 3-4 servings
- 200 g Ruut cassava flour
- 50 g corn semolina (polenta)
- 4 eggs, size. M
- 1 tbsp oil
- 1 level teaspoon of psyllium husk powder
- 1 tsp salt
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
- Stir the ingredients into a dough that is not too soft (the consistency must be like a firm batter). Let the dough soak for 30 minutes.
- Meanwhile, bring the water to a boil in a large saucepan and add 1 teaspoon of salt.
- For the Knöpfle, spread the dough in portions with a dough card over the spaetzle plane. Bring to a boil, then lift out with a slotted spoon and place in a bowl. If you like, you can put cheese on the Knöpfle from time to time. So everything mixes nicely and you get the typical "Kässpätzel".
- For spaetzle, put the dough in portions in the spaetzle press and press through. Bring to the boil and pour into a sieve. Then process as you wish.
- There are different types of spaetzle. First the Knöpfle, which you can get with the spaetzle plane and then the oblong spaetzle, which you can get with a spaetzle press.
- Both varieties can be served as cheese spaetzle or simply as a side dish.
- If you can't eat all the spaetzle on the first day, you can simply heat up the remaining ones in a pan with butter and fry them the next day, so they become slightly crispy.
- The dough will probably seem way too stiff and sticky to you. You may be wondering why there is water in the dough with n. But that's how it should be. Because it is so firm, the spaetzle are very nice, not "slimy" or slimy and they have a perfect bite. Even on the second day.