Spaetzle
- Ready In:
- 17mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 cup unbleached all-purpose flour
- 1⁄4 teaspoon nutmeg
- 1⁄2 tablespoon fresh parsley or 1/2 teaspoon dried parsley
- 1⁄4 teaspoon salt
- 3 eggs
- 1⁄4 cup milk
- 1⁄4 cup butter
directions
- Mix dry ingredients in a large stand mixer bowl.
- Using your paddle attachment, set your mixer to 4 and alternate adding eggs and milk, and continue mixing until you have a smooth batter.
- The batter should be slightly thicker than pancake batter, and you can adjust the consistency by adding milk or flour one tablespoon at a time.
- Let batter stand for 30 minutes.
- Bring a pot of well-salted water to a boil, and place a colander over the pot.
- Test your batter by placing a small amount in the colander. It should just start to drip through the larger holes on its own, but it should not pour through.
- Add your batter to the colander, and using a rubber bowl scraper, gently work the batter through into the boiling water. If you really have to push it, then it's too thick.
- When the spaetzle is fluffy and floating, it's ready to be taken out with a slotted spoon.
- Melt butter in a fry pan over medium to medium-high heat, and fry spaetzle until it just starts to brown.
- Serve with schnitzel and hunter's sauce (chasseur sauce).
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