Buttered Spaetzle
By Bryan RoofPublished on December 18, 2019
Time
50 minutes
Yield
Serves 6 to 8
Ingredients
Before You Begin
The 13 by 9-inch disposable aluminum pan serves as a makeshift sieve for portioning the batter.
Instructions
- Whisk flour, salt, pepper, and nutmeg together in large bowl. Whisk milk and eggs together in second bowl. Slowly whisk milk mixture into flour mixture until smooth. Cover and let rest for 15 to 30 minutes.
- While batter rests, use scissors to poke about forty ¼-inch holes in bottom of disposable pan. Bring 4 quarts water to boil in Dutch oven.
- Add 1 tablespoon salt to boiling water and set prepared disposable pan on top of Dutch oven. Transfer half of batter to disposable pan. Use spatula to scrape batter across holes, letting batter fall into water. Boil until spaetzle float, about 1 minute. Using spider skimmer or slotted spoon, transfer spaetzle to colander set in large bowl to drain. Repeat with remaining batter.
- Discard any accumulated water in bowl beneath colander. Pour spaetzle into now-empty bowl. Add melted butter and toss to combine. Serve.
Time
50 minutesYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
A homey cross between egg noodles and dumplings, spaetzle is a slightly chewy, light, and buttery noodle dish traditionally served with chicken paprikash and other stews. Letting the batter rest before making the noodles was a necessary step; it allowed the gluten to relax and resulted in more tender spaetzle. The holes in both a potato ricer and a colander were too big to act as a makeshift spaetzle press. Instead, we poked holes in a disposable aluminum pan and set the pan directly over the boiling water.
Before You Begin
The 13 by 9-inch disposable aluminum pan serves as a makeshift sieve for portioning the batter.
Instructions
- Whisk flour, salt, pepper, and nutmeg together in large bowl. Whisk milk and eggs together in second bowl. Slowly whisk milk mixture into flour mixture until smooth. Cover and let rest for 15 to 30 minutes.
- While batter rests, use scissors to poke about forty ¼-inch holes in bottom of disposable pan. Bring 4 quarts water to boil in Dutch oven.
- Add 1 tablespoon salt to boiling water and set prepared disposable pan on top of Dutch oven. Transfer half of batter to disposable pan. Use spatula to scrape batter across holes, letting batter fall into water. Boil until spaetzle float, about 1 minute. Using spider skimmer or slotted spoon, transfer spaetzle to colander set in large bowl to drain. Repeat with remaining batter.
- Discard any accumulated water in bowl beneath colander. Pour spaetzle into now-empty bowl. Add melted butter and toss to combine. Serve.
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