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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly. Ingredients:
1 cup milk |
3 eggs |
2 cups all-purpose flour |
2 teaspoons salt (plus more to taste) |
1/8 teaspoon fresh ground pepper (plus more to taste) |
1/4 teaspoon freshly grated nutmeg |
3 tablespoons chopped fresh-leaf parsley |
3 tablespoons chopped fresh chives |
4 tablespoons unsalted butter |
Directions:
1. In a large bowl, combine the milk, eggs, flour, 2 tsp salt, 1/8 tsp pepper, the nutmeg, and 1 Tb each of the parsley and chives. Whisk until smooth.
2. Fill a large pot 2/3 full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
3. Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Repeat with the remaining batter.
4. Drain the spaetzle well in a colander with small holes so noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
5. Just before serving, in a large nonstick frying pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.
6. Season with salt and pepper, and add the remaining 2 Tbs each of parsley and chives.
7. Transfer to a warmed large serving bowl and serve immediately.
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