pasta - rye spaetzle with creamy kohlrabi

[Guest guest]

I could never get the touch to sliver cut the dough rapidly from a board into

the water. glup! I love watching (cheering) if you can!-)

 

 

 

* Exported from MasterCook *

 

Wheat and Rye Spaetzle with Kohlrabi

 

Recipe By :Cornelia Schinharl: Noodles: A Vegetarian Journey Through the

World of Pasta (Barrons)

Serving Size : 4 Preparation Time :0:50

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE SPAETZLE:

1 2/3 cups whole wheat flour

or spelt flour

3/4 cup fine rye flour -- (up to 1-cup)

salt

3 eggs

1 cup cold water

FOR THE VEGETABLES:

4 6-oz each young kohlrabi

1 bunch arugula

Few leaves lemon balm

1 cup sour cream

or heavy cream

salt and black pepper

1 tablespoon clarified butter

1 tablespoon butter

 

SPAETZLE: Mix flours with 1 tsp salt in bowl or mixer with dough hook. Add eggs

and beat to form a thick dough. Gradually beat in water until dough is

consistency of muffin batter. Let stand at room temperature 30 minutes.

 

VEGETABLES: peel kohlrabi and cut into 1/2-inch slices .Cut slices into sticks.

Reserve tender kohlrabi greens.

 

Cut arugula and lemon balm into thin strips. Stir into sour cream along with 2

tbs cold water. Season with salt and pepper.

 

COOKING THE PASTA: Bring plenty of salted water to boil. Pour spaetzle dough

into spaetzle maker and let dough fall into simmering water. (See tips.) Cook

until the noodles rise to surface. Remove with slotted spoon, drain, and keep

warm in preheated 200F oven.

 

Heat clarified butter in pan and saute kohlrabi over medium heat, stirring

occasionally, about 10 minutes or until crisp tender and lightly browned.

 

Finely chop reserved kohlrabi greens. Stir into kohlrabi and season with salt

and pepper.

 

Heat butter in large pan. Fold in spaetzle and heat through. Spoon spaetzle onto

warmed plates. Top with kohlrabi and sour cream and herb sauce.

 

Tips: Place spaetzle dough on cutting board. Place knife at edge of cough and

scrape thin strips of dough off board and into water. Or press dough thru

grater's largest holes, cutting noodles into short 1/4 to 1/3-inch strips as you

do.

 

S(VegRecipes):

" Pat on 3-22-01 "

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Per Serving (excluding unknown items): 441 Calories; 22g Fat (43.6% calories

from fat); 16g Protein; 50g Carbohydrate; 12g Dietary Fiber; 182mg Cholesterol;

140mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Non-Fat Milk; 4 Fat.

 

NOTES : A bit of a challenge but worth the novelty of having rye Spaetzle.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 27151 0 0 0 0 0 0 0

 

 

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