This is Spätzle!

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  • 1 cup yellow corn flour
  • 4 tbsp margarine
  • 2 cups white flour
  • 1 1/2 tsp salt
  • 2 tbsp soy flour
  • 1 1/4 cup water (approx)


  • Put a large pot of salted water on to boil.
  • While water is boiling, mix all the ingredients together to form a stiff, even dough, separate into three uqual sized batches.
  • Press the dough into the water using a potato masher to make little turdlets.
  • Stir around with a large slotted spoon to prevent clumping.
  • Cook as pasta, spaetzle will float up to the top when they are cooked through (usually 2-5 minutes)
  • Toss with a bit of margarine to prevent sticking.

Serve with a stroganoff type mushroom sauce and green peas.