Print Recipe
Copy LinkSpaetzle
Servings: 4
Total Time: 1 hour 30 minutes
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
1. Whisk the milk, egg yolks, and egg together in a bowl.
2. In a separate bowl whisk the flour, nutmeg, 1 tsp salt and 1/4 tsp pepper.
3. Stir the egg mixture into the flour mixture until well combined then cover and refrigerate the batter for at least 1 hour.
4. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water and set aside.
5. 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.
6. Drain the spaetzle very well in a colander and set aside.
7. 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.
2. In a separate bowl whisk the flour, nutmeg, 1 tsp salt and 1/4 tsp pepper.
3. Stir the egg mixture into the flour mixture until well combined then cover and refrigerate the batter for at least 1 hour.
4. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water and set aside.
5. 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.
6. Drain the spaetzle very well in a colander and set aside.
7. 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.