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 dough into your boiling salt water with slow, even pressure. 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 aweek. Recipe can easily be increase by 4 times.