Did you know you can make your own noodles? This is a Hungarian farmer's side dish that fills in the gap when you don't have pasta around. It works great as a base for red sauce, pink sauce, pesto, and Stroganoff. It has a different texture than traditional pasta, but in a pinch, you can make a meal out of a little flour, some eggs, and boiling water.
INGREDIENTS
1 1/2 cups of gluten free flour
4 eggs
1/2 tsp salt
1/2 cup water
Spaetzle (egg noodle in German) Maker
DIRECTIONS
In a stock pot, set roughly ten cups of water to boil.
In a medium bowl, add flour and salt, and whisk together. Add the four eggs to the dry ingredients and whisk until fully combined (no lumps).
When the water is boiling, transfer the dough into a measuring cup with a pour spout. Set the spaetzle maker on the top of the stock pot and pour the dough into the well.
Immediately, slide the well over the grater portion, allowing the dough to drop into the boiling water. Keep filling the well and sliding until all the dough is in the water. The pasta is ready when it floats to the top.
Using a strainer, scoop out the pasta into a bowl, draining as much of the water as possible. It's ready to serve.
It will keep in the refrigerator up to a week.