Industry Client Recipes
(With Permission)



2 cupsfava flour
eggs, lightly beaten
1/2 tbspsalt
1/2 cupwater
  1. Put a large pot of salted water over high heat and bring to a boil. Lower the heat to a simmer. 
  2. In a mixing bowl, mix together all ingredients to form a batter.
  3. Using a flat cheese grater, press the batter through the holes to extrude the spaetzle straight into the simmering water. 
  4. In a separate large bowl, prepare an ice bath. Once the spaetzle has floated to the surface of the hot water (about 1-2 minutes), scoop it out with a slotted spoon or mesh strainer into the cold ice bath. Once chilled, drain and transfer the spaetzle to a new bowl.
  5. Heat a large sauté pan over medium-high heat. Add 1 tbsp of butter to the hot pan. Add half the chilled spaetzle and sauté until golden brown. Season to taste. 
  6. Repeat the sauté process with the remaining spaetzle.

Serve immediately.

Chef’s Notes: This recipe works well as a side dish to pork schnitzel and braised cabbage. Adding herbs such as thyme, rosemary or lemongrass brings a freshness and beautiful flavour to this dish.