Not necessarily the best meals (or places), but the meals (or places) that best represent your culture.

you are viewing a single comment's thread
view the rest of the comments
[–] 3 points 2 years ago* (last edited 2 years ago)

The recipe my dad uses (was the owner/chef of a local kitchen):

500g Flour type 405
500g Flour for Spätzle (can supposedly substituted for 80:20 wheat and semolina flour according to a random search)
500g eggs (about 10x middle eggs)
30g Salt
400g Carbonated water (airy texture for dough. If not available just use regular water)

Give that a good beating a good beating (mixing) and press it through a noodle press right into hot water and cook until done.
The slower the thicker they will become

Didn't try it yet but I believe it should be about accurate.
Also I dunno about the amount it will result all done. Probably needs to be downscaled significantly since this is aimed for restaurant type of mass ;)

  • source
  • parent