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Spaetzle
A German pasta dish consisting of small dumplings tossed in parsley and butter.
servings: 4
total time: 1 hour 30 minutes
recipe by: Rae
Ingredients
- BATTER:
- 7 ounces whole milk
- 2 large egg yolks
- 1 large egg
- 1 1/2 cups all-purpose flour
- pinch nutmeg
- salt & pepper
- SAUCE:
- 2 TBSP unsalted butter
- salt & pepper
- 1 TBSP freshly chopped parsley
Directions
- Whisk the milk, egg yolks, and egg together in a bowl.
- In a separate bowl whisk the flour, nutmeg, 1 tsp salt and 1/4 tsp pepper.
- Stir the egg mixture into the flour mixture until well combined then cover and refrigerate the batter for at least 1 hour.
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water and set aside.
- Hold a spaetzle maker or colander with LARGE holes over the boiling water. Working with about half the batter at a time press the batter through the spaetzle maker (or colander) into the simmering water. Cook the spaetzle for about 2 minutes (spaetzle will float to the top). Drain the spaetzle then immediately transfer the spaetzle to the ice water. Cook the remaining half of the batter the same way.
- Drain the spaetzle very well in a colander and set aside.
- Melt the butter in a medium-size saucepan and brown. Add the spaetzle and toss together. Add the parsley and season with additional salt & pepper if necessary.
Notes
Only use a colander with LARGE holes or a spaetzle maker. If using the colander method use something hard to press the batter through the holes. A rubber spatula will not work. I recommend a wooden spatula.Similar Recipes:
pasta recipesvegetarian recipesgerman recipesspaetzle recipessides recipesmeatless recipes
UPDATE!!!
I bought a spaetzle maker for under eight dollars online. It made this recipe SOOOOOO much easier!!!! I say do not attempt this recipe without a spaetzle maker unless you like pain, suffering and failure.