HERBED SPAETZLE
DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly.
Provided by Dr. Jenny
Categories German
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the milk, eggs, flour, 2 tsp salt, 1/8 tsp pepper, the nutmeg, and 1 Tb each of the parsley and chives. Whisk until smooth.
- Fill a large pot 2/3 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.
- Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, 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. Repeat with the remaining batter.
- Drain the spaetzle well in a colander with small holes so noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
- Just before serving, in a large nonstick frying pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.
- Season with salt and pepper, and add the remaining 2 Tbs each of parsley and chives.
- Transfer to a warmed large serving bowl and serve immediately.
Nutrition Facts : Calories 283.1, Fat 12, SaturatedFat 6.7, Cholesterol 119, Sodium 833.6, Carbohydrate 34.1, Fiber 1.3, Sugar 0.3, Protein 9
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Jeremy Whitmire
[email protected]This is my go-to spaetzle recipe. It's always a crowd-pleaser.
Baba Man
[email protected]I love this recipe! The spaetzle is always light and fluffy, and the herbs add a nice touch.
Esqueleto bueno
[email protected]The spaetzle was a little too salty, but overall it was a good recipe.
ahmed alazbat
[email protected]This spaetzle recipe is my go-to comfort food. It's so easy to make and always hits the spot.
Elizabeth Silva
[email protected]The spaetzle was a bit too soft for my liking, but the flavor was good.
Rana qasim
[email protected]I've made this spaetzle recipe several times and it's always a hit!
Karissa Record
[email protected]This recipe is a great way to use up leftover herbs.
Raheela Raheela
[email protected]The spaetzle was a little too oily for my taste, but it was still good.
Mary Gyamfi
[email protected]This is the best spaetzle recipe I've ever tried. It's so flavorful and delicious.
md abidulislamshakib
[email protected]I love the texture of this spaetzle! It's so light and fluffy.
Irfan Meerani
[email protected]The spaetzle was a little dry, but overall it was a good recipe.
KEEP IT
[email protected]This spaetzle recipe is my new favorite! It's so easy to make and always turns out perfect.
Kenny maseko
[email protected]I was disappointed with this recipe. The spaetzle was gummy and the flavor was off.
John Hyman
[email protected]This recipe is a keeper! The spaetzle was delicious and easy to make.
capital news
[email protected]The spaetzle was a bit bland. I think I'll add more herbs next time.
adnan chaudhary
[email protected]This is my go-to spaetzle recipe. It's always a crowd-pleaser.
Hameed
[email protected]I love this recipe! The spaetzle is always light and fluffy, and the herbs add a nice touch.
Magar Sapana
[email protected]The spaetzle was a little too salty for my taste, but overall it was a good recipe.
Nokuthula Nomathemba
[email protected]I've never made spaetzle before, but this recipe was easy to follow and turned out great!
Amar Sir
[email protected]This spaetzle recipe was a hit with my family! The herbs added a delicious flavor and the texture was perfect.