Spaetzle | International Food

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Sep

2010

Spaetzle

Oktoberfest is now well under way in Munich. This easy spaetzle recipe can be made at home in a jiffy. Munich may boast mounds of sauerkraut, heaping plates of sausages and mugs full of great beer, but your table at home has loads of love and good cheer!

2 1/4 cups water, plus more as needed

3 eggs

2 cups matzo meal

2 teaspoons salt, plus more, to taste

1/4 teaspoon freshly ground pepper, plus more, to
taste

1/8 teaspoon freshly grated nutmeg

2 tablespoons olive oil

1 tablespoons chopped fresh flat-leaf parsley

1. In a large bowl, whisk together the 2 1/4 cups water, the eggs, matzo meal, the 2 tsp. salt, the 1/4 tsp. pepper and the nutmeg until smooth, adding more water as needed until the mixture resembles pancake batter. Refrigerate for 1 hour.

2. 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.

3. 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.

4. 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.

5. 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.

6. Just before serving, in a large nonstick sauté pan over medium heat, warm the olive oil.

7. Add the spaetzle and sauté, stirring frequently, until the noodles are heated through, 3 to 5 minutes.

8. Season with salt and pepper and transfer to a warmed large serving bowl. Garnish with the parsley and serve immediately.

Makes 6 servings.

Recipe courtesy of Joey Altman, Chef and Host of Bay Café, KRON TV. Photo and recipe also courtesy of williams-sonoma.com.