19 November 2019

Spätzle


Here comes my second German recipe, after I started a German food week last weekend by posting a recipe for Laugenbrötchen, pretzel rolls. This one is a Swabian classic Spätzle, chunky noodles/thin dumplings. I've posted a Spätzle recipe a few times before that my friends from that region taught me, but now I made vegan Spätzle for the first time. These noodles are normally made with egg, but I took the plunge and tried to substitute the eggs with a mix of oil, polenta and potato flour as the binding agent. The vegan version was perfectly fine. In fact I didn't notice any difference in the texture or flavour to the eggy version. I will surely be always making vegan Spätzle from now on.

I hadn't made this recipe for a while, as I was lacking an important tool; we gave our potato ricer away when we moved to Denmark, and that was my go-to Spätzle maker. For making Spätzle you will need something with a surface of approximately 5x5 mm holes, where you can press the dough through to boiling water. I took the risk and decided to try this recipe with just my coarse cheese grater, and it worked out nicely. Making Spätzle is a real regional art and there are a few ways to make it. I quite like this article by Frankfurter Allgemeine newspaper, where they compare the tools for making Spätzle. And don't worry, if you don't speak German, the article has a nice demonstration video for each method. I really recommend watching those, if you consider making this dish.

So here is my basic recipe for vegan Spätzle, which I unfortunately ruined for vegans by baking the noodles with slow cooked onions and cheese. I personally think that's the best combination, but also just frying them after the boiling is a nice variation.

Vegan Spätzle

Ingredients

2 cups wheat flour
1 cup water
½ cup polenta
2 tbsp potato flour
2 tbsp vegetable oil
1 tsp salt

Method

Mix the dough ingredients together to form a bouncy and stretchy texture. Add more flour or water, if needed.

Boil water in a large pan and start pressing the dough through a potato ricer or the tool of your choice.

Once the noodles swim on the top, they are done and can be removed from the water.

That's how easy it is!




Your VegHog

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Thanks for reading! I would very much appreciate any comments or suggestions from you.