Ingredients
500 g flour
5 eggs
salt
150-200 ml lukewarm water or milk
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Photo author
Aliana
Method
Are mixed dough of all the ingredients. When the dough slowly falleth from the stirrer and sharpening while fall is exactly as it should. If it is wet, add flour if it is dry - water. Put to boil salted water in a large saucepan. Narrow wooden cutting board is immersed in water and then it spread of the dough. The board is based on the pan and knife rips the dough into thin strips directly into the water. When you emerge on the surface shpetslite taken out with a spoon of holes and chop next. Part of the flour may be replaced with semolina or use wholemeal flour. Shpetsli go to goulash, wine kebab dishes with lots of sauce and spices. If instead of strips be cut small pieces become knyopfli (Knöpfle). Taste remains unchanged.
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Difficulty
Difficult
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Comments
Very interesting!
Yes, interesting recipe, and no raising agent not there?
No, no raising agent. This is a kind of pasta, there is also no raising agent.
Thank you.
I tried them, one of my known Hungarian soup was prepared with these things ahead of time. It is interesting and tasty. But I think that the quantity of ingredients was less, but perhaps depends on what you will be prepared.
Tsura_78: Shpetslite replaced bread or potatoes or rice. As with any pasta, they are the main ingredient of the dish. And the amount depends on the number of people who need to be fed:-) given me instructions cups are 4 portions.
I brew them in broth and then fry them in a little oil.
I tried them in chicken soup instead of noodles. Was very tasty. Goes to favorites.
I forgot to say, I did half the dose.
I did not believe that will be the first time-are gorgeous!