Ad
related to: what is spätzle pasta dough recipe
Search results
Results from the WOW.Com Content Network
Spätzle is a type of pasta or dumpling [2] or noodles. [7] [8] Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.
Spätzla, Spätzle [ˈʃpɛtslə] or Spatzen are Swabian or Alemannic pasta of an elongated shape which is served as a side dish or with other ingredients like cheese and onion as a main dish. A similar round shape, simplified in production, is native to the pre-Alpine Allgäu regions of Bavarian Swabia and Baden-Württemberg as Knöpfle.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas (e.g., Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages are among Swabia's best-known types ...
2. Spaetzle. Otherwise known as Käsespätzle, spaetzle is a German egg noodle pasta that has a chewy texture akin to dumplings. It is the epitome of comfort food and one of the most beloved ...
Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth. [95] Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna [95] Pasta al ceppo. Sheet pasta that is similar in shape to a cinnamon stick [96] Log-type pasta.
Tortellini. Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmesan cheese, egg and nutmeg and served in capon broth (in brodo di cappone). [1]
Egg noodle dough. Farfel (Yiddish: פֿאַרפֿל, farfl; from Middle High German varveln) is small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from a Jewish egg noodle dough and is frequently toasted before being cooked. It can be served in soups or as a side dish. In the United States, it can also be found pre ...
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese.
Ad
related to: what is spätzle pasta dough recipe