Jalapeno Spaetzle
Ready In: 45 mins
Serves: 10
Yields: 10
Ingredients
- 5 jalapeno chiles
- 1 cup water
- 4 cups unbleached all-purpose flour
- 12 eggs
- salt
- nutmeg
- pepper
- 2 tablespoons unsalted butter
Directions
- 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.
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