- 250 g Küchenmeister Pasta/Spätzle Flour
- 2 eggs
- 1/4 tsp. salt
- 100 ml water
- 1 tbsp. paprika
- 150 g feta
- 1/2 bunch parsley
- 2-3 tbsp. resto rosso
- ca. 150 g sundried tomatoes
Using a wooden spoon, mix together the spätzle flour, salt, water, eggs and paprika, until bubbles start to surface. Cover and leave for 30 minutes.
Press the dough through a spätle press, or grate by hand, into lightly simmering water. Cook the spätzle until it floats to the surface. Remove spätzle using a slotted skimmer spoon, and drain off excess water.
Cut the feta into cubes. Wash and dry the parsley, remove the leaves from the stem and chop finely. Drain the tomatoes of excess oils and cut into small pieces. Mix together the spätzle, pesto, parsley, cheese and tomatoes. Season with salt and pepper according to taste.