Herbed Spaetzle
Here is a delightful recipe for homemade spaetzle that will transport you straight to a cozy European kitchen. With a tender interior and a crispy exterior, these little dumplings are a delight to make and enjoy. The process of creating these spaetzle noodles is almost therapeutic, from mixing the simple batter to sliding them into the simmering water. Once pan-fried until golden brown and crispy, these spaetzle are tossed with butter and fresh herbs for a burst of flavor that's perfect for any occasion. Enjoy the warm comfort of these homemade noodles with your loved ones.
— Constant Cookbook
Ingredients
- 1 cup milk
- 3 eggs
- 2 cups all-purpose flour
- 2 tsp. salt, plus more, to taste
- 1/8 tsp. freshly ground pepper, plus more, to taste
- 1/4 tsp. freshly grated nutmeg
- 3 Tbs. chopped fresh flat-leaf parsley
- 3 Tbs. chopped fresh chives
- 4 Tbs. (1/2 stick) unsalted butter
Instructions
- In a large bowl, combine the milk, eggs, flour, the 2 tsp. salt, the 1/8 tsp. pepper, the nutmeg, and 1 Tbs. <i>each</i> of the parsley and chives. Whisk until smooth.
- Fill a large pot two-thirds 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.
- 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. Cook the noodles for 1 minute. Using a slotted spoon or a mesh strainer, transfer the noodles to the ice water. Repeat with the remaining batter. Drain the spaetzle well in a colander with small holes so the noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
- Just before serving, in a large nonstick fry pan over medium-high heat, melt the butter. Add the spaetzle and saut&#233;, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes. Season with salt and pepper, and add the remaining 2 Tbs. <i>each</i> parsley and chives. Transfer to a warmed large serving bowl and serve immediately. Serves 6.
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