Tomato Spätzle with Sheep Cheese

Ingredients

• 200 g sheep cheese
• 1 bunch Basil
• 250 g wheat flour (Type 1050)
• Salt
• 3 eggs
• 100 g passata tomato (tetrapak)
• 2 tbsp Tomato paste
• 400 g small zucchini (4 small zucchinis)
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Drain the sheep cheese, grate it on a coarse grater or slice thinly with a knife.

2. 2.

   Wash the basil, shake dry, pluck leaves and cut into fine strips.

3. 3.

   Mix flour with 1/2 tsp salt in a mixing bowl. Add eggs and stir with hand mixer hooks until combined. Add tomatoes and tomato paste and mix into a smooth dough.

4. 4.

   Fill a large pot two-thirds with salted water and bring to boil. Wash, trim and slice zucchini thinly or grate.

5. 5.

   Heat oil in a large pan. Fry zucchini portions briefly golden brown, salting each batch as you go.

6. 6.

   Pour dough portions into the spätzle maker container, place the mold on the pot edge and slide back and forth with the "sled." Cook each portion until all spätzle float to the surface, then lift with a slotted spoon.

7. 7.

   Layer finished spätzle with some zucchini, basil and sheep cheese in a round baking dish (20 cm Ø). Warm in preheated oven at 100 °C (fan: 80 °C, gas: level 1). Repeat with remaining dough and ingredients until all layers are stacked. Serve the spätzle immediately.