German Homemade Egg Spaetzle
|
Ingredients
| 1 cup | 2 plus tbsp. sifted all purpose flour | | 1/8 tsp. | freshly grated nutmeg | | 1/2 tsp. | salt | | 1 | lg. egg | | 6 tbsp. | milk | | 1/8 to 1/8 oz. | boiled salted water (for cooking spaetzle) | | 1/4 cup | melted unsalted butter |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
TO MIX IN A FOOD PROCESSOR: Place flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix. Add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
TO HAND MIX: Mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water. Cook the spaetzle uncovered for 8 minutes, stirring occasionally. With a slotted spoon, lift the spaetzle to a large bowl of ice water and let stand until nearly ready to serve—but no longer than an hour or two.
Drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large sauté pan over moderately low heat, stirring now and then. Serve at once. Serves 4.
Jean Anderson Cooks
Author's Comments
Serve these German noodles in place of potatoes with roasts or ragouts. The simplest way to shape them is by pushing the batter through a metal spaetzle press (it resembles a potato ricer and can be bought at specialty kitchen shops) or through a fine colander.
Similar Recipes
spaetzle