HERBED SPAETZLE
I was working in the test kitchen at Gourmet, on the hunt for an alternative to the usual starches, when I cooked spaetzle for the first time. It struck me right away that this homemade, irregularly shaped German pasta was so delicious and easy to make that I should add it to my home recipe repertoire. Sure enough, spaetzle was a hit at home and quickly became one of Sammy's all-time favorite foods, the once dish -- along with matzo ball soup -- that he invariably requests whenever I'm making a special holiday meal for the four of us at home. (If you have the right gadget, you can have a fragrant, steaming batch of spaetzle about 10 minutes after you put on a pot of water to boil.) But, as with any kind of pasta, spaetzle really requires some gravy or sauce -- or some butter at the least -- to complete it. So if I'm serving it as a side dish, I make sure we have a saucy meat or chicken as the main dish. You can boil it, drain it, toss it with butter and herbs, and serve it. Or you can make it ahead of time, even by as much as a day or two. Just boil and drain it, rinse it, and put it in a resealable plastic bag. When it's time to sit down to dinner, saute it in a hot pan until it's crispy, season it and serve. (Sam loves his spaetzle crispy.)
Provided by Food Network
Categories appetizer
Time 25m
Yield 2 main course servings, 4 appetizer servings
Number Of Ingredients 9
Steps:
- Combine the flour, salt, and nutmeg in a large bowl and stir well. Whisk together the eggs and 2/3 cup water and add to the flour mixture, beating until just smooth. The texture should be the consistency of thick pancake batter. If too thick, whisk in 2 to 3 tablespoons more water.
- Drop the mixture through a spaetzle maker or colander into a large pot of salted boiling water. Simmer until tender, 3 to 4 minutes. Drain and rinse under cold running water. (Spaetzle may be made a day in advance. Keep covered and chilled.)
- Heat the butter and oil in a large skillet over high heat until hot. Add the spaetzle and cook, stirring often, until lightly browned and heated through, about 5 minutes. Add the chives and season with salt and pepper.
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Elijah Hehr
[email protected]These spaetzle are the perfect addition to any meal. They're delicious, easy to make, and loved by everyone.
Shahbaz Sskss
[email protected]I love how versatile these spaetzle are. You can serve them with anything from a simple butter sauce to a hearty stew.
sajid anwar
[email protected]These spaetzle are a great way to impress your guests. They're easy to make and they look and taste amazing.
Mohammed Mostafa
[email protected]I'm so glad I found this recipe. These spaetzle are now my go-to side dish.
Jacop Conner
[email protected]These spaetzle are the perfect comfort food. They're hearty and filling, but also light and fluffy.
A Giles
[email protected]I love the flavor of the herbs in these spaetzle. They're so delicious!
Paw htee Ku
[email protected]These spaetzle are the best I've ever had. I will definitely be making them again.
Jagat Thagunna
[email protected]I'm not a great cook, but this recipe was easy to follow and the spaetzle turned out great.
MD forid Mia
[email protected]These spaetzle were so good! I ate them all in one sitting.
David Casanova
[email protected]I made these spaetzle for a potluck and they were a huge hit. Everyone loved them!
Thomara Marie
[email protected]This recipe is a great way to use up leftover herbs. I had some parsley, thyme, and chives in my fridge, and they added a delicious flavor to the spaetzle.
Eze Chizoba
[email protected]I've been looking for a good spaetzle recipe for a while now, and this one is definitely it. The spaetzle were perfect!
Thomyafg F
[email protected]I'm not usually a fan of spaetzle, but this recipe changed my mind. The spaetzle were light and fluffy, and the sauce was delicious.
Priest Mugivhela
[email protected]I made this recipe for a dinner party and everyone loved it. The spaetzle were the perfect addition to the meal.
Dinesh Dong
[email protected]The spaetzle turned out perfectly! They were cooked through but still had a slightly chewy texture. The herbs added a nice touch of flavor.
Julie Robichaud
[email protected]I was surprised at how easy it was to make spaetzle from scratch. This recipe is definitely a winner.
Wakgari
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Zam Zam
[email protected]I love how versatile this dish is. I served it with a simple butter and herb sauce, but it would also be great with a creamy mushroom sauce or a hearty tomato sauce.
Trisha Doucimo
[email protected]I've made spaetzle a few times before, but this recipe was by far the easiest and most successful. The dough came together quickly and easily, and the spaetzle cooked up beautifully.
Nadeemarab Khan
[email protected]These spaetzle were a hit with my family! They were light and fluffy, with a slightly crispy exterior. The herbs added a delicious flavor that complemented the sauce perfectly.