HERBED SPAETZLE
Spaetzle are little noodles native to Germany (as well as Alto Adige), where I lived for a while as a young cook. I love their irregular shape and soothing flavor.
Provided by Scott Conant
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the milk and eggs in a stand mixer fitted with the paddle attachment on low speed until the egg yolks break up. Add the flour and 1 teaspoon salt and mix on low speed until a thick, pancake-like batter forms. Add the chives, parsley, rosemary and thyme, and mix until well incorporated, 1 to 2 minutes. Transfer the batter to a smaller bowl (to fit more easily in the fridge), cover with plastic wrap and refrigerate for 30 minutes to let the batter rest.
- Bring a pot of well-salted water to a boil and have nearby a rimmed baking sheet greased with olive oil. Working over the boiling water and using a rubber spatula, press the batter in batches through the holes of a perforated broiling pan insert, a colander or the large holes of a box grater. The dough will form small dumplings as it drops into the water. Allow the spaetzle to rise to the surface and float for about 30 seconds before transferring it to the baking sheet and continue cooking the rest of the batter. (If you are not using the cooked spaetzle right away, toss it with a little olive oil and refrigerate, covered in plastic wrap, for up to 2 days.)
- Reheat the spaetzle by following the directions in the recipe calling for it. Or, for a delicious side dish, heat a large saute pan over medium-high heat and add 2 tablespoons olive oil and the butter. When the butter is melted, add the spaetzle and cook, tossing occasionally, until golden brown, about 2 minutes. Season to taste. Sprinkle with Parmesan, if using, and serve.
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Latrice Cintron
[email protected]This recipe is so versatile! I've used it to make everything from mac and cheese to soup.
Okereke Ijeoma
[email protected]How long can I store leftover spaetzle?
Deb Roskelley
[email protected]I'm allergic to parsley. Can I use a different herb instead?
zEyOn baba osam video's
[email protected]This recipe looks amazing! I can't wait to try it.
Rajib Hasan
[email protected]This recipe is way too complicated. I gave up halfway through.
Thando noluthando
[email protected]I'm not sure what I did wrong, but my spaetzle turned out gummy. Maybe I didn't cook it long enough?
Mraf. Prince
[email protected]This recipe is a lifesaver! I'm always looking for quick and easy meals and this spaetzle fits the bill perfectly.
USAMA Niazi Niazi
[email protected]I love this recipe! It's so easy to make and the spaetzle always turns out perfect.
Okpara Osita
[email protected]This was my first time making spaetzle and it turned out great! The recipe was easy to follow and the spaetzle was delicious.
Kinya Ussery
[email protected]I'm not a big fan of spaetzle, but this recipe changed my mind. The herbs and spices really make a difference. I'll definitely be making this again.
Lisakhanya Nxatu
[email protected]This recipe is a keeper! I made it for a potluck and it was a huge success. Everyone loved the spaetzle and asked for the recipe.
Patrick Gee
[email protected]I've tried many spaetzle recipes, but this one is by far the best. The combination of herbs and spices is perfect, and the spaetzle is always light and fluffy.
Riley Mckay
[email protected]This spaetzle recipe was a hit with my family! The herbs added a delicious flavor, and the spaetzle was perfectly cooked. I will definitely be making this again.