Homemade Pasta (German Spaetzle) - Tasty Egg Free Vegan Recipe!

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This plant based homemade pasta recipe is so easy to make. German "Spaetzle" vegan style. I'm stepping back to my childhood memories with this recipe and making a plant based version of the pasta that is common in the Sourthern region of Germany that I lived in.

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Recipe & Instructions:
1 1/2 cups flour
2 tbsp fine yellow cornmeal
1 1/2 tbsp tapioca flour
1 tsp coarse celtic sea salt
1/2 tsp kala namak (black salt that tastes like egg - is actually pink in color)
1/4 tsp turmeric
1 cup plant milk (cashew, soy, oat, almond etc)

Put all dry ingredients in a bowl and mix together. Add the plant milk and stir together until you have a very thick batter consistency.

Bring a large pot of water to the boil and add your pasta batter using a potato ricer or a "spaetzle" press as shown in the video.

Pasta will float to the top of the water once cooked.

Recipe by Cooking With Plants - Anja Cass

Enjoy xx

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