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Spaetzle Recipe








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Spaetzle


Spaetzle recipe
A German pasta dish consisting of small dumplings tossed in parsley and butter.


Recipe Keywords:

pastavegetariangermanspaetzlesides


Servings: 4

Total Time: 1 hour 30 minutes

Recipe by: Rae
Servings: 4
Total Time: 1 hour 30 minutes
Recipe by: Rae

Ingredients

BATTER:
1 1/2 cups all-purpose flour
salt & pepper
pinch nutmeg
1 large egg
2 egg yolks
7 fl./oz. milk
SAUCE:
2 TBSP unsalted butter
salt & pepper
1 TBSP freshly chopped parsley


Directions

1. Whisk the milk with the egg yolks and egg. In a separate bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. stir the egg mixture into the flour. Cover and refrigerate the batter for at least 1 hour or overnight.

2. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.

3. Carefully hold a colander with LARGE holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain well

4. 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/Tips

ONLY use a colander with LARGE holes or a spaetzle maker.

I think it is best if you have about 6-8 inches from the bottom of the colander to the top of the boiling water.

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.



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Comments


Got some tips or comments for this recipe?

Rae pic Rae


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.



Spaetzle

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