Sparrows

Pasta dishes are just always delicious!

Meanwhile, mix flour into the egg-water slurry until the dough has the ‘right’ consistency. The dough must be well beaten until it bubbles. Do not (!) use an electric mixer, it’s stylish – and numb. Rather use a sturdy wooden spoon (I have broken a few).

Boil plenty of water, also season the water with salt. Then fill the spaetzle dough in portions into the spaetzle machine (pusher) and press it into the boiling water. If the dough runs through by itself, it was too soft (add flour), if you now have a red head from pressing and there is no dough in the water, it was definitely too firm (or you got cement instead of flour).

So – on the spot after pressing the first unit briefly stir through the water, so that the sparrows do not stick to the bottom of the saucepan. The sparrows need to bubble up at least once, when they float to the top they are cooked. Fish them out with the slotted spoon and put them in a sieve ! gradually prepare the whole dough into spatulas.

Important: Rinse all utensils with cold water after use and clean them from the dough. If you pour warm water on it, the dough sticks bombproof. Now rinse everything together repeatedly with hot water – important nowadays because of salmonella.

2. sauté onions: onions (repeatedly enough!) Cut into half rings or possibly smaller and

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