Herbed Spaetzle

Submitted by Dr. Jenny

"DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 cup milk
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons salt (plus more to taste)
• 1⁄8 teaspoon fresh ground pepper (plus more to taste)
• 1⁄4 teaspoon freshly grated nutmeg
• 3 tablespoons chopped fresh-leaf parsley
• 3 tablespoons chopped fresh chives
• 4 tablespoons unsalted butter

directions

1. In a large bowl, combine the milk, eggs, flour, 2 tsp salt, 1/8 tsp pepper, the nutmeg, and 1 Tb each of the parsley and chives. Whisk until smooth.
2. Fill a large pot 2/3 full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
3. Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Repeat with the remaining batter.
4. Drain the spaetzle well in a colander with small holes so noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
5. Just before serving, in a large nonstick frying pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.
6. Season with salt and pepper, and add the remaining 2 Tbs each of parsley and chives.
7. Transfer to a warmed large serving bowl and serve immediately.

Reviews

[nemokitty]

Boy does this bring back childhood memories. Mom was German and she made this alot for us. My sister bought me a spaetzle maker and I've been waiting to try it. It turned out excellent!!! The only part I didn't like was I was sweating quite profusely standing over the steamy water. Oh well, price you pay for delicious food. Thanks for posting this one! Made for Rookie Tag Game 2013.

 

[Outta Here]

In 63 years on this planet, I had never eaten Spaetzle (wasn't even sure what it was), much less make it. I will be making up for lost time now. I did the colander method, but I think I am going shopping for a spaetzle maker. The herbs and nutmeg were delicious in this. I am going to try it with fresh sage next time. Very easy recipe. I wasn't sure what the ice water was for (it doesn't say) so just skipped it, as the previous reviewers stated. Served it as a side to Swiss Steak. Made for ZWT 7.

 

[Chef PotPie]

This was a different way to enjoy egg noodles. We liked the subtle flavor the nutmeg gave them. I used my potato ricer, and skipped the ice water step and drained them in a colander. The spaetzle didn't get crispy when I sauteed it, but it was very good! ZWT7 - Shady Ladies

 

[Nif_H]

Yum! We really enjoyed this tonight with Recipe #304666. I made the batter as directed but I didn't put the spaetzle in ice water. Whenever I make it, I just scoop it directly into a frying pan. I also use a spaetzle maker and haven't tried making it any other way, so I personally don't know how well a colander works. Very nice! Made for ZWT6. Thanks Dr. Jenny! :)