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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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German dumplings jazzed up with a little non-traditional seasoning. After dough is cooked you can either serve with brown gravy or cook in 2 tablespoons of butter with thinly sliced onion. Ingredients:
4 cups all-purpose flour |
2 tablespoons dried basil |
1 tablespoon onion powder |
salt and ground black pepper to taste |
5 eggs |
1 3/4 cups water |
4 cups water |
2 tablespoons salt |
Directions:
1. Mix flour, basil, and onion powder in a large bowl. Season with salt and black pepper to taste. Make a well in the center of the flour mixture. Whisk eggs and 1 3/4 cups water in another bowl; pour egg mixture into the well and stir until combined. Dough will be thick.
2. Bring 4 cups water and 2 tablespoons salt to a boil in a wide pot. Place part of the dough into a spaetzle press or potato ricer. Press dough into boiling water; cook and stir until pasta is tender, about 1 minutes. Remove pasta with a slotted spoon to a large bowl. Repeat with remaining dough.
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