German Homemade Egg Spaetzle |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Serve these German noodles in place of potatoes with roasts or ragouts. The simplest way to shape them is by pushing the batter through a metal spaetzle press (it resembles a potato ricer and can be bought at specialty kitchen shops) or through a fine colander. Ingredients:
1 cup sifted all-purpose flour |
2 tablespoons sifted all-purpose flour |
1/8 teaspoon freshly grated nutmeg |
1/2 teaspoon salt |
1 large egg |
6 tablespoons milk |
3 -4 gallons boiled salt water (for cooking spaetzle) |
1/4 cup melted unsalted butter |
Directions:
1. TO MIX IN A FOOD PROCESSOR: Place 1 cup plus 2 tablespoons flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix. Add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
2. TO HAND MIX: Mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
3. Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water. Cook the spaetzle uncovered for 8 minutes, stirring occasionally. With a slotted spoon, lift the spaetzle to a large bowl of ice water and let stand until nearly ready to serve—but no longer than an hour or two.
4. Drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large sauté pan over moderately low heat, stirring now and then. Serve at once. Serves 4.
5. Jean Anderson Cooks.
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