Difficulty: Medium - experience needed
Dietary guidance: n d
2 Sm. Heads Savoy Cabbage (cut chiffonade style)
1/4 lb. Pancetta (cut bacon thickness)
1 lg. onion (diced)
4-ish Cups stock of choice
Salt & Pepper
4 CupsAll Purpose Flour
1 tsp. Salt
3/4 Cup Water or Milk
1/2 tsp. freshly grated Nutmeg
1. Dice pancetta and saute in pot.
2. Dice onion and add to cooked pancetta in pot, adding olive oil as needed. Cook until onion is soft and translucent.
3. Chiffonade the cabbage and add to pot.
4. Pour in 4 or so cups of stock and bring to a boil.
5. Cover pot with a lid and turn heat down to a simmer.
6. Cook until cabbage is tender and some of the liquid has reduced down.
7. Add salt & pepper to taste.
1. While the cabbage is cooking, prepare the pasta.
2. Bring a pot of water to boil. Add 1 Tbsp. salt.
3. With an electric mixer, mix together the flour, eggs, salt, water/milk and freshly ground nutmeg.
4. Consistency should be sticky, not too thick, but not runny.
5. Once water is boiling, set up your strainer, a lid to cover the strainer and slotted spoon next to the pot.
6. Use the spaetzle maker to squeeze pasta batter into the salted boiling water. Do this about three times.
7. Stir pasta in water to break up any that has stuck together.
8. After about about 30 seconds, pasta should be floating on top.
9. Spoon pasta into the strainer and cover with lid.
10. Bring water back to a boil (if it's gone down), and continue steps 6 through 9 until all the pasta is cooked.
11. Place pasta in serving dishes and top with braised cabbage.