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Buttered spätzle pasta with wild leaf salad and blackberry dressing


For 4 persons

  • 500 g / 1 lb. 2 oz. flour
  • 6 eggs
  • 40 ml / 1 ½ fl. oz. milk
  • 50 g / 2 oz. butter
  • 1 bunch of chives
  • 2 packs of wild leaf salad
  • 1 pack of fresh blackberries
  • 1 jar of blackberries
  • 100 ml / 3 ½ fl. oz. white Balsamico vinegar
  • 100 ml / 3 ½ fl. oz. vegetable oil
  • 5 g / 1/8 oz. mustard
  • 1 shallot
  •   sugar
  •   salt
  •   pepper
  •   nutmeg

Rinse and drain the wild herb salad well and put it aside.

Peel and coarsely dice the shallot.

Put the preserved blackberries into a mixer together with the vinegar, the mustard, the shallot, sugar, salt and pepper and blend well at top speed, then pass the mixture through a sieve. 

Now pour this liquid into a measuring beaker and mix with an immersion blender, adding the vegetable oil, a little at a time.

Put the flour in a bowl and make a well in the centre.

Now put the eggs, the milk, salt and freshly grated nutmeg into the well.

Knead all ingredients into a smooth dough by hand. It is important to keep beating the dough in the bowl until it forms little bubbles.

Use the “FORCE ONE potato, juice and spätzle press” to press the dough into simmering salt water, bring it to the boil and simmer the spätzle for 1 minute.

Drain the spätzle through a sieve and toss in a pan with fresh butter and some finely chopped chives. Some more salt and freshly grated nutmeg may be needed. 

Put the spätzle on a plate. Dress the wild leaf salad with the blackberry dressing prepared earlier and place it on top of the spätzle. Use some of the dressing and some fresh blackberries to garnish the plate.

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