Sparrows with Vegetables

Try this delicious pasta dish:

1. for the sparrows, stir the flour with a strong pinch of salt and 4 eggs at the beginning.

The dough should be thick, so that contours that you draw with the wooden spoon, just flow leisurely again. Rest the dough with the lid closed until the vegetables are prepared.

2. clean the celery, kohlrabi and carrots and remove the peel. Chop the tender leaves from the vegetables and set aside. Dice the vegetables. Remove the outer wilted leaves from the savoy cabbage, cut into eighths and rinse thoroughly. Cut the cabbage eighths and the stem into strips. Remove the wilted leaves and the roots from the leeks, rinse and cut them into pieces about the width of a finger.

Peel the onions, halve them and cut them into fine rings. Heat the butter and the oil in a frying pan until the butter has melted. Roast the onions in it at a low temperature, turning several times, until soft and golden brown.

4. boil enough water with salt for the sparrows.

Bring the vegetable soup to a boil, add the vegetables, add the vegetables, bring to a boil again and cook over low to medium heat with the lid closed for 10 to 15 minutes until just flat and al dente.

In the meantime, scrape the spaetzle dough in portions from the board or, if necessary, put it through the spaetzle slicer into the bubbling boiling water.

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