Updated 10/16/2009 09:22 AM
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2-3 as a side
- 1 colander with large holes (1/4-inch diameter)
- 1 cup all-purpose flour
- 1 tsp kosher salt (or 1/2 tsp table salt)
- Black pepper to taste
- Pinch ground nutmeg
- 2 large eggs, beaten
- 1/4 cup milk
- 2-3 Tbs butter for sautéing spaetzle
- 1-2 Tbs chopped chives for garnish
Use a mixing bowl to combine 1 cup of all-purpose flour with 1 tsp kosher salt, a crack of black pepper and a pinch of ground nutmeg and use a whisk to mix that up.
Leave a little well in the center of the flour and then add 2 large, beaten eggs and 1/4 cup of milk and fold everything together until it's just combined.
Let the dough rest for 10-15 minutes and get a large pot of salted water going on the stove top.
The technique for making the dumplings is to force the spaetzle dough through a colander into the boiling water and you'll want to make sure that the holes in the colander you're using are at least 1/4 inch in diameter or it won't work.
Use a rubber spatula to force the dough through the large holes of the colander (over the boiling water) letting the pieces drop into the boiling water as you go.
Let the spaetzle float on the surface for a couple of minutes and then scoop them into another colander and run them under cold water in the sink to cool down.
When the spaetzle has cooled down and is well drained, add it to a large, nonstick saute pan...with a couple of Tbs of melted butter.....on medium high heat.
It'll take a few minutes to crisp up and brown up a bit...shake it around as its cooking.....and then finish with some fresh chopped chives and it's good to go.
This recipe is easily doubled or tripled...just boil and cool the spaetzle in batches instead of all at once.
After boiling and cooling the spaetzle, keep them covered in the fridge and then sauté them just before serving.