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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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First of all, I can't believe they don't have a category for German. Well, these are German pasta. I have to admit, my husband usually makes the dough (with a few LindySez suggestions); and does the first cook through, I finish them in the butter. Read more . These are great for a dinner party because they can be prepared a day in advance and reheated with the frying process. Ingredients:
2 3/4 cups all purpose flour |
2 large eggs, lightly beaten |
1 tablespoon dijon mustard |
1 teaspoon dried thyme |
salt, to taste |
dash nutmeg |
1 cup water, or as needed |
1 tablespoon oil |
1 tablespoon extra virgin olive oil |
1 tablespoon unsalted butter |
1/4 cup minced fresh parsley |
Directions:
1. Bring a large pot of water to a boil; add a nice pinch of salt.
2. Prepare the dough by mixing the flour, eggs, Dijon, thyme, a nice pinch of salt, and a grate of nutmeg (or pinch). While stirring add the water a little at a time until the dough is smooth but not to stiff. Continue to beat the dough until it rises .
3. There are a couple of ways to cook this, with a spatzle grater or by pushing the dough though the holes of a large holed colander. Whichever method you use, grate the dough, in batches, directly into the boiling water, after about 3 minutes, the dumplings will rise to the top, skim them off with a slotted spoon. Repeat with remaining dough. (Prepare in advance to this point, pour a little oil on the top, cover and refrigerate until ready to serve).
4. When ready to serve: Heat the oil and butter together in a large skillet, add the spatzle (you can run them under hot water if they seem really stuck together, drain well); over medium high heat cook until they start to brown and are hot, add a little salt and pepper, then add the parsley and turn off the heat.
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