Spaetzle | Spectacular Side Dishes

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Mar

2009

Dae Thompson of Marietta, Georgia submitted a recipe which is a side dish staple in European countries. When I travelled to Europe as a young teenager, I remember my father insisting that we eat at a restaurant that specifically had this item on the menu!

3 eggs

1/2 cup milk

2 -1/2 (+/-) cup all-purpose flour, sifted

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground nutmeg

4-5 tablespoons unsalted butter

2 tablespoons minced fresh chives or 1 tablespoon dried chives (optional)

1. Combine the eggs and milk. Combine the flour, salt, pepper and nutmeg.

2. Add the liquid to the flour and mix to combine well. Mix the dough well and let rest for 10 to 15 minutes.

3. Bring 4 quarts of water with a dash or two of salt to a rolling boil. Meanwhile, melt the butter and coat a warmed bowl with it.

4. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a rubber spatula or spoon. Or using a spaetzle maker (a utensil that resembles a food mill) position the utensil over the boiling water. Do this in batches so you don't overcrowd the pot.

5. Pass the spaetzle dough into the water and allow to cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.

6. Use a slotted strainer spoon to scoop the spaetzle out of the water and place in the warmed, buttered bowl, turning to coat.

7. Repeat until all of the batter is used. (approximately 3-4 times)

Keep the Spaetzle warm until ready to serve as is or with gravy.

Prep Tip:

1. Melt butter in a large non-stick skillet over medium heat.

2. Add the Spaetzle and toss to coat.

3. Gently stir until they begin to get golden brown and puff, about 1-2 minutes.

4. Remove from heat and toss in the chives, season with salt and pepper to taste.

Makes 4 to 6 servings.