Handmade

Handmade

Ingredients:
¾ tsp salt
¾ cup/180 ml plain rice

Directions:
milk or other milk with Caramelized onions
½ cup/15 g fresh parsley,
finely chopped
1
In a large cast-iron frying pan, heat the oil over high heat.
4
SERVES Add the onions and cook, stirring, until the onions begin to
soften. Turn the heat to low, then stir occasionally for at least
45 minutes, until the onions shrink and turn caramel brown.
2
Bring a large pot of water to a boil over high heat. In a
large bowl, combine all three flours and ½ tsp of the salt. Stir
to mix, then stir in the milk. Knead in the bowl to make a soft,
sticky dough.
3
Place a grater with large holes over the bowl you mixed
the dough in. Cut the dough in half and grate one portion
of the dough into the bowl. Drop the contents of the bowl
into the boiling water. When the spaetzle float, scoop them
out with a slotted spoon and put them in a colander. Repeat
with the second portion of the dough. Toss the finished
spaetzle with a drizzle of oil.
4
When the onions are butter soft, stir in the remaining
¼ tsp of salt and then add the onions to the spaetzle. Add
the parsley and toss; serve hot.
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MAIN
COURSES
This pasta is cooked using a low-water method
2 tbsp extra-virgin olive oil
that I read about in Harold McGee’s column in the
12 oz/340 g cubed sweet
New York Times. Cooking the angel hair in a small
potato
amount of salted water, then adding some of the
1 cup/120 g chopped
onions wheaty-tasting cooking water to the sauce is a sci-