Not necessarily the best meals (or places), but the meals (or places) that best represent your culture.

  • Appoxo@lemmy.dbzer0.com
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    7 months ago

    The recipe my dad uses (was the owner/chef of a local kitchen):

    500g Flour type 405
    500g Flour for Spätzle (can supposedly substituted for 80:20 wheat and semolina flour according to a random search)
    500g eggs (about 10x middle eggs)
    30g Salt
    400g Carbonated water (airy texture for dough. If not available just use regular water)

    Give that a good beating a good beating (mixing) and press it through a noodle press right into hot water and cook until done.
    The slower the thicker they will become

    Didn’t try it yet but I believe it should be about accurate.
    Also I dunno about the amount it will result all done. Probably needs to be downscaled significantly since this is aimed for restaurant type of mass ;)