German Spaeztle (Fresh Egg Pasta)
250 grams or 1 ¾ cup Auntie's Gluten Free All-Purpose Flour
2 large eggs
3 grams or ½ tsp sea salt
125 ml or ½ cup water
30 ml or 2 TBSP extra virgin olive oil
Add all ingredients at once into your mixer. Mix well. Dough will be thick and sticky. Have a pot of boiling water ready. Put about ½ – ¾ cup into to Spaeztle press/potato ricer. Press into boiling water. Stir noodles once (gently). Noodles are done when they have all risen to the top of the boiling water. Scoop pasta out with a slotted spoon into a strainer. Repeat the cooking process until desired amount of noodles are cooked. Uncooked dough keeps in refrigerator for at least a week. Recipe can easily be increase by 4 times.