Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
German Spätzle
Soft, knobbly egg noodles cooked fresh and tossed in butter — Germany's answer to pasta.
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10 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 400g flour
- 4 eggs
- 200ml milk
- 1 tsp salt
- Pinch of nutmeg
- 60g butter
- Parsley
Instructions
- Whisk flour, eggs, milk, salt and nutmeg into a thick batter; rest 20 minutes.
- Bring salted water to a rolling boil.
- Press batter through a spätzle maker or large-holed colander into the water.
- Cook 2 minutes — they float when done.
- Lift out with slotted spoon.
- Toss with melted butter and parsley.
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Tara’s tips
- Batter should fall slowly from a spoon.
- A spätzle press is ideal; colander works.
Serving suggestions
- Lovely with stews, schnitzel or just butter.
Storage & reheating
Keeps 2 days; fry in butter to reheat.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Käsespätzle?
Layer with grated cheese and bake briefly.
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