For this week’s Swiss Food Discovery project, I’ve prepared shaped pasta typical to the Swiss cuisine. In Swiss German, the pasta is called Knöpfli translating into small buttons or Spätzli in reference to the diminutive form of sparrow. Prepare them pure or season them with spinach, pumpkin or hazelnut. Serve them as is or butter-fried – a side or as a main with loads of cheese, bacon and veggies. Either way, they are absolutely delicious.
Mix 300 g 00 flour, 2 eggs, 100 ml milk, 100 ml water and a good pinch of salt. Beat the batter until it forms bubbles and then rest for half an hour. Scrape a fourth of the batter through a flat colander with big holes directly into simmering, salted water and cook until the pasta rises to the surface. Remove the pasta and repeat until there’s no batter left. Fry the pasta in browned butter and serve with loads of Swiss mountain cheese steamed heirloom carrots, broccoli and corn as well as fried bacon.
The second dish this week is be presented by dear Mirjam from FoodGemSearcher.