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“From Chef Rob Feenie”

Ingredients Nutrition


  1. In a large bowl, mix eggs, water, oil and grainy mustard.
  2. Slowly incorporate flour while sifting into egg mixture and season.
  3. Bring a large pot of salted water to a boil.
  4. Put spaetzle dough through a ricer or a spaetzle machine directly into boiling water and cut off.
  5. Allow spaetzle to cook in water for 2 to 3 minutes.
  6. Remove spaetzle and plunge into an ice bath.
  7. When cooled down, remove from ice bath and dry on a clean towel.
  8. Coat spaetzle with a little oil and refrigerate until ready to use.
  9. To serve; in a large fry pan, over high heat, add a couple of tablespoons of butter and allow to brown.
  10. Add a little spaetzle and toss to coat.
  11. Allow to continue to cook until spaetzle becomes a little crispy.
  12. Season with salt and serve immediately.

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