Spaetzle

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Ingredients

U.S. Metric Ingredients
6 6 Eggs
cups 375 mL Milk or water
1 tsp 5 mL Salt
tsp 0.5 mL Nutmeg
tsp 0.5 mL White pepper
1 lb or more 450 g or more Flour
as needed as needed Butter, for service

Method

Procedure

  1. Beat the eggs in a bowl and add the milk or water, salt, nutmeg, and pepper.
  2. Add the flour and beat until smooth. You should have a thick batter. If it is too thin, beat in a little more flour.
  3. Let the batter stand 1 hour before cooking to relax the gluten.
  4. Set a colander or perforated hotel pan (or a spaetzle machine, if available) over a large pot of boiling salted water (see Figure 13.5). The colander should be high enough so the steam doesn’t cook the batter in the colander.
  5. Place the batter in the colander and force it through the holes with a spoon or plastic scraper.
  6. After the spaetzle float to the top of the water, let them simmer 1–2 minutes, then remove them with a skimmer. Cool quickly in cold water and drain well.
  7. Cover and refrigerate until service.
  8. Sauté portions to order in butter until hot. Serve immediately.

Per serving: Calories, 260; Protein, 7 g; Fat, 15 g (52% cal.); Cholesterol, 120 mg; Carbohydrates, 24 g; Fiber, 1 g; Sodium, 310 mg.

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