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4
Medium
By Paul Gayler
Published 2006
Spaetzle - tender little morsels that are like a cross between a noodle and a dumpling - are common to Austrian, German and Swiss cuisine. They are excellent for absorbing creamy sauces as in this recipe. Cavolo nero (black cabbage) is a wonderful Italian cabbage - substitute with Savoy cabbage if unavailable.
For the spaetzle, sift the flour and a little salt into a large bowl and add the buckwheat flour. Make a well in the centre, tip in the beaten eggs and, using your hands or a wooden spoon, mix them into the flour with enough water to form a thick but runny batter.
Bring a large pan of salted water to the boil and top the pan with a large-holed colander (ensuring the colander does not to