Prep 30 mins
Cook 15 mins
Recipe from Austin's Courtyard, Austin,TX in Southwest Tastes by Ellen Brown. This recipe doesn't say how much salt, nutmeg, or pepper to use so its easy to glance at other spaetzle recipes and roughly go by how much they use or to your own liking, of course.
- 5 jalapeno chiles
- 1 cup water
- 4 cups unbleached all-purpose flour
- 12 eggs
- 2 tablespoons unsalted butter
- Place the jalapenos and the water in a small saucepan and bring to a boil over med heat. Simmer, uncovered, for 10 minute Drain and when cool enough to handle, remove the stems from the chilies and puree them in a blender or a food processor fitted with a steel blade. Force the puree though a sieve and set aside.
- Place the flour and 6 of the eggs in a mixer bowl and beat to combine well. Add the remaining eggs, 2-4 T of the jalapeno puree, and the seasonings abd beat the mix for 7-10 min, or until enough air is incorporated that air pockets begin to appear.
- Bring a large amount of salted water to a b oil. Using a potato ricer or a grater placed over the pot, drop the spaetzle into the water. Boil for 2 min, then remove with a slotted spoon and place in ice water to cool. Drain, pat dry on paper towels, and sautee in the butter to warm before serving.
- Note: The spaetzle can be made a few hours in advance. They will reheat in the butter.