Cantadou Pizokels with Herb Sauce

Dough: Mix flour and salt in a baking bowl. Beat the cantadou, water and eggs, add them all at once, mix with a ladle and beat or whisk until the dough is shiny and bubbles. Cover and let stand at room temperature for about thirty minutes.

Preheat the stove to 60 °C, preheat the plate and the griddle.

Add carrots and savoy cabbage to the lightly simmering water. Pour the dough in portions onto a wet baking board and spread it 1/2 cm thick. Using a long, smooth kitchen knife, cut thin strips of dough from the board directly into the gently simmering water. Once all the dough is processed and the pizokels rise to the surface, remove the pizokels and vegetables with a slotted spoon, drain, transfer to the preheated plate, keep warm.

Sauce: heat oil, sauté garlic and kitchen herbs.

Add milk, let it boil, reduce temperature, stir in Cantadou in portions, let it get hot, spread evenly over the pizokels.

Note: Pizokels are very similar to spaetzli, but a tiny bit wider.

Tip: use only white flour instead of buckwheat flour.

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