Recipe
Spaetzle Recipe
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Absinthebride / All my dishes 2 years, 3 months ago
As is tradition around here, I make the birthday boy or girl whatever they want for dinner, my mother wanted German food this year, so I made Weiner Schnitzel (she made a mushroom paprikash sauce), red cabbage topped with an apple compote, spaetzle,... More
Prep:30m Cook:30m Servings:8
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 Absinthebri |
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Ingredients
- 18 ounces of sifted all-purpose flour
- 4 large eggs
- 1 tablespoon olive oil
- 3 to 4 tablespoons of heavy cream (I used half and half)
- 1 tablespoon coarse salt
- 1/2 teaspoon of ground pepper
- 1/2 teaspoon of ground nutmeg
Directions
- Mix all ingredients and keep mixing until you think your arm is going to fall off. It is properly mixed when pepper and nutmeg are distributed evenly and spaetzle dough takes on a glossy quality.
- Take a handful of dough and place it on strainer over boiling, salted water, and start pushing it into the holes, rubbing back and forth, until most of the dough has fallen through.
- The trick is rubbing and rubbing the dough over the strainer and then when you have all the little spaetzles hanging off, move it closer to the water. The closer it is to the steam the more gooey and liquid it becomes, so it tends to fall through the holes when you move it closer. This is sometimes physically uncomfortable, but we do what we must for our food!
- Work in small batches, removing the cooked spaetzle (you'll know when it floats) before adding more.
- Coat with oil or butter to prevent them from sticking in the bowl once they've been removed from the water.
- When you're ready to serve, reheat them in a skillet with butter.
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Alterations
divaliscious 1 year, 11 months ago said:
I used 2% milk instead of half-n-half. Since I was making the sauteed portion later, I kept the cooked/boiled spaetzle in cold water without any harm to spaetzle. Then after draining well, added butter and sesame oil with chili peppers for extra spice...worked quite well with the pan gravy made from a Roasted Pork Sirloin - it was Divaliscious...three stars on my plate...thanks for the recipe!
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jlv1023 2 years, 3 months ago said:
Love spaetzle and it's super in cream dishes
thanks
janet
kipper 2 years, 2 months ago said:
I love Spaetzle ,I cant wait to try this recipie
unswissmiss 2 years ago said:
It's the spaetzle time of year! Have never made any but basic ones, curious to try pepper and nutmeg in the dough...
divaliscious 1 year, 11 months ago said:
I tried this recipe tonight - I halved it - but it was easy to do...though for beginners, I tried the colander and changed to a slotted spoon making it easier.
It tasted great, but I did make some minor changes...see suggestions
lunasea 1 year, 9 months ago said:
I really need to make some spaetzle. I saw Sara Moulton making them on the Food Network a year or more ago. I bought a spaetzle maker thingee with the sliding do-hickey over a framed flat metal surface with holes. (I know you're overwhelmed with my tech-speak...hehe..) However, I have yet to make my first batch...and your recipe reminds me it's time. Thank you - I'll let you know what I think.
conner909 1 year, 8 months ago said:
This looks great, and I have a spaetzle maker! I actually have used it but not in a very long time. Don't suppose you could also get that mushroom paprikash sauce, could you? I'm bookmarking this!
catbot79 1 year, 7 months ago said:
Wow, sounds great... and yeah, I'm curious about the mushroom paprikash sauce, too, even though I normally make my spaetzle with cheese. BTW, my birthday is Sept. 30, and I like quiche and vichyssoise *giggle* Thank you for sharing your recipe!