Spätzle: Homemade German Pasta Safi Sana Style with Pure Leaf Organic Moringa Powder

Julian Bahati Axmann, March 18 2020

If you have been to Germany or visited a German restaurant before, you know spätzle—a traditional German pasta.

For each serving of spätzle all you need is an egg, 100g of flour, 40ml of water and a pinch of salt. To form the dough, run it through a spätzle press. Alternatively, you can get creative with a colander.

Now, let’s spruce our spätzle up.

Per serving, we add 1 teaspoon of moringa leaf powder. Moringa gives the Spätzle a beautiful green tone.

Blending moringa into pasta compares to spinach pasta.

Spätzle is fluffy. Moringa adds sustenance. It's like the Powerpuff girls in a dish. A comfort food, enhanced to a functional food. Moringa is an excellent source of Vitamin E, iron and Vitamin K.

Ingredients for 4 servings:

• 400 g of organic flour (we use flour from Wildfire Bakery because it’s grown and milled in Metchosin. Only 30km from our stove)
• 4 free-range organic eggs (Wildfire sells Lockwood Farms eggs). Vegan alternative: chickpea water and / or flax seed
• 4 teaspoons (20g) of Safi Sana Pure Leaf Moringa (we grow moringa olifeira on our organic farm)
• 160ml of water (or milk)
• A pinch of nutmeg
• Salt (support a Vancoucer Island Company)
• Parsley (optional)
• Olive Oil (optional)

Directions:

1. Bring a pot of water to boil. Add salt and olive oil.
2. Mix eggs, flour, moringa, water and salt in a big bowl. Add flour or water as needed until desired consistency is achieved.
3. Push dough through press or colander directly into boiling water. You will know the spätzle is done when it floats to the top of the water (it’s way faster than cooking pasta). Garnish with parsley, cracked pepper and olive oil.

Complementary dish: Creamy Mushroom Sauce

German food is hearty and creamy sauces are popular. We believe mushrooms are some of the best alternatives to meat and love vegan creamy sauces,

Ingredients for 4 servings:

• 500g of organic or wild mushrooms (button, crimini, chanterelle or morel for example)
• 2 onions
• 2 cloves of garlic
• Teaspoon of Vegetable Stock
• Two Tablespoons of Vegan butter or olive oil
• Add as much as desired:Coconut (or alternative) cream (we use dehydrated cream, it’s cheaper), Corn starch or flour

1. Chop the onions, sizzle in olive oil or vegan butter and stir as often as you remember.
2. Mince garlic and slice 500g of your favourite mushrooms. Add the fungi and garlic. ***Mushroom tip: if you are using wild harvested mushrooms consider heating them without oil in a pan first to dry out excess moisture.***
3. Add corn starch and/or flour and whisk with a little bit of water (use the Spätzle water if you like the idea of a circular kitchen economy). Add as much coconut or other cream as desired. Add vegetable stock powder or a bouillon cube. Crush fresh salt and pepper. Garnish with parsley, chili and spinach. Bon Appetit!

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