Looking for a new kind of starch to serve with meals? What about dumplings or better yet, spaetzle?! Store bought spaetzle is pretty mediocre compared to the homemade version and it's much more fun to make it from scratch at home. I came across this recipe online and since I had some luck with recipes from Tyler Florence, I gave this one a go. It went perfectly with the Hungarian Goulash I made for dinner and the hint of nutmeg really complimented the meal well. I especially liked this served alone, just lightly sauteed in some butter and served with a generous sprinkling of Parmesan cheese. Mmmm....
Homemade Spaetzle
recipe adapted from Tyler Florence
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives or parsley for garnish
In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
If the dough is too sticky to work with, you can work around it by adding 1/4 cup of flour over the dough. Crumble the dough into random pieces with your fingertips to form 'bits' of dough instead of pushing it through a colander or slotted spoon. I found this method to be less messy and less to clean. This random shape is also known as knöpfle type spätzle.
Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
If the dough is too sticky to work with, you can work around it by adding 1/4 cup of flour over the dough. Crumble the dough into random pieces with your fingertips to form 'bits' of dough instead of pushing it through a colander or slotted spoon. I found this method to be less messy and less to clean. This random shape is also known as knöpfle type spätzle.
Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives or parsley and season with salt and pepper before serving.
I always season min with poultry seasoning.
ReplyDeleteYep, this is a traditional Hungarian noodle too - we call it "nukedli" pronounced noo-ked-lee. Only difference is that we don't add the spices but I'm a fan of both of those so I'd be willing to try this recipe with them. I'm glad you wrote out the recipe too.. every time I ask my mom for it she can't even tell me the approximate measurement because she just grew up making it with her mom. So thanks!
ReplyDeleteMy boyfriend and I **finally** tried this recipe tonight (I originally saw it when this was first posted). I couldn't believe how easy it was! Thanks for the idea & recipe!
ReplyDeleteIt was well worth it to me to buy a real spaetzle maker from Amazon. To buy it ready made is extremely expensive, and the maker only cost the same as two boxes of the commercial product. I make a large batch, cook it in vegetable stock or just water, then dehydrate it and store it in jars so as to have it as an instant "on demand" side dish with any meal.
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