Homemade Spaetzle pasta served with mushrooms and carrots

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce
Recipe by Nicole Hofen
In the Benoo kit:

Eggs, Flour, Mushrooms, Carrots, Onion, Apple juice


What you need at home:

110 ml cold Water, Salt, Pepper, 1 Tbsp frying, salad Oil, Sugar / whole cane sugar

Optional: Chili



Total cooking time (incl. resting time): approx. 45 min.

Allergen: eggs, gluten

What’s needed in the kitchen: colander with coarse holes


#1 Eggs, Flour

Make a dough with the flour, eggs, salt and 110ml of water. The dough should flow from a spoon. Let the dough rest for about 20 minutes. Bring a pot of salted water to the boil.


#2 Carrots, Onion and Apple juice

Peel carrots and the onion. Cut them into fine strips, and put them in the baking dish with 1 Tbsp of oil, apple juice, salt and chilli (optional). Put in the oven at 200 degrees Celsius and bake for about 20 minutes.


#3 Mushrooms + The coarse perforated sieve

Clean the mushrooms if necessary (with a paper) and tear them into fine strips.

After the resting time and when the water boils, gradually pass some of the dough through the coarse perforated sieve above the boiling water. When the spaetzles come to the top, take them out with the skimmer and put them in a bowl. Repeat the process until the dough is all gone.





#4 Fry the mushrooms + Serve 

Heat the frying oil in the pan. Brown the mushrooms in the hot pan for 3-5 minutes, then add the spaetzles and continue to fry for 3-5 minutes. Season with the black pepper.

Take the carrots out of the oven and serve on the spaetzle with the mushrooms.



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