SPAETZLE WITH TOMATO SAUCE
For the dough:
1 1/2 cups (375 ml) GF flour mix (preferred Bette Hagman’s)
2 teaspoons Xanthan gum
1 - 1 1/2 cup (250-375 ml) water
1/2 teaspoon (optional)
Prepare pasta as for “Spaetzle working process” drain well and set aside, keep warm
For Tomato Sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 gloves garlic, crushed
1 lbs. 11 oz. (825 g) can crushed tomatoes GF
1 teaspoon dried oregano
2 tablespoon tomato paste GF
2 teaspoon sugar GF
1/4 shavings of fresh Parmesan cheese
Heat the oil in a pan. Add the onion and cook for 3 minutes, add the garlic and tomatoes, bring to a short boil, add oregano, tomato paste and sugar. Reduce heat and simmer for 15 minutes.
Season with salt and freshly grounded black pepper.
Add tomato sauce to the ready made Spaetzle and shavings of fresh parmesan cheese.
Cleaning: Just rinse after use and throw in the dishwasher.
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