SPAETZLE
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
- Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
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King Cobra
[email protected]These spaetzle were a hit at my party!
Kauri Reardon
[email protected]I would definitely make this again!
Sinoyolo Mlonzi
[email protected]The spaetzle were easy to make and turned out great.
AHMED MOHAAM
[email protected]The spaetzle were a bit too dense for my taste.
Wayne James
[email protected]These spaetzle were delicious! I used a cheese grater to make them and they came out perfectly. I served them with a brown butter sauce and they were a big hit with my guests.
Anita Abasi
[email protected]I've made spaetzle a few times before, but this recipe was by far the easiest. The dough came together quickly and easily, and the spaetzle cooked up perfectly. I will definitely be using this recipe again.
Lance Cox
[email protected]These spaetzle turned out great! I used a potato ricer to make them and they came out light and fluffy. I served them with a mushroom gravy and they were a hit with my family.