Vegetables & Sides |
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Spaetzle - 2015
Recipe courtesy of Kelli Busby
INGREDIENTS
PREPARATION
Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water or broth to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
NOTES: Kelli uses broth with her recipe. Also, it is highly recommend to use a spaetzle maker. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
- 3 cups all-purpose flour
- 2 large eggs
- Kosher salt
- 4 tablespoons unsalted butter; 2 tablespoons melted
- Freshly ground pepper
- Chopped fresh parsley, for garnish
- 1 cup water or chicken broth
PREPARATION
Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water or broth to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
NOTES: Kelli uses broth with her recipe. Also, it is highly recommend to use a spaetzle maker. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
