Serves 2
Directions
- 1Combine the eggs, flour, water and a pinch of salt. Add more flour if needed, until the mixture resembles a thick pancake batter.
- 2Prepare a pot of boiling water and season with salt. Bring the water to a boil, dip a spoon in it, then scrap bits of dough in the boiling water.
- 3Simmer until the dumplings float to the top.
- 4In the meantime, heat the butter and oil in a pan on medium heat. Add the onion, sauté for 4 minutes, add the garlic, cook for 2 more minutes.
- 5Add the snap peas, a big pinch of salt, lemon zest and cook for 2 to 3 minutes, until they’ve softened, but still look bright green and crunchy.
- 6Add the Parmesan and mozzarella cheese to the pan, then toss the cooked späetzle with a splash of pasta water. Simmer everything for 3 to 4 minutes, until the cheese has melted and the sauce looks emulsified.
- 7Season with black pepper and serve right away.
Ingredients
- 1 cup flour
- 2 egg
- 1/4 cup water
- salt (optional)
- 1 medium yellow onion, finely chopped
- 2 count garlic clove, finely sliced
- 250 g snap peas, finely sliced
- 1 knob butter
- olive oil
- 1/3 cup parmesan cheese, grated
- 100 g fresh mozzarella cheese
- 1 tsp lemon zest
- salt
- black pepper
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