How to prepare homemade Spaetzle Noodles? Hailing from Alsace, homemade spaetzle (spay-tzul) are between dumpling and pasta, made from a pancake like batter that’s dropped into gently boiling water and cooked. They can then be seasoned and served, sautéed, tossed with sauce, or added to a broth or soup. They’re fabulous mixed with Mornay (Cheese) Sauce, put in a gratin dish, topped with grated cheese and/or bread crumbs, and baked until bubbling an Alsatian mac and cheese. You can use many techniques for dropping the batter into the water; a spaetzle maker (it looks like a grater without sharp edges, with an attachment that slides across the top), a colander, or simply a spoon: Just load the spoon with about a tablespoon of the batter and let the batter drop into the water; size isn’t that important here, and you need not worry if the pieces break up. Recipe makes 4 servings. Preparation time is 30 minutes. Follow the simple directions:
MAKE HOMEMADE SPAETZLE RECIPE - SIMPLE DIRECTIONS
- 2 cups all purpose flour
- ½ teaspoon or more freshly ground black pepper
- 3 eggs
- 1 cup milk, more or less
- 2 to 4 tablespoons butter or extra virgin olive oil
- Chopped fresh parsley leaves or chives for garnish
- Bring a large pot of water to a boil and salt it. Combine the flour with the pepper and a large pinch of salt in a bowl. Lightly beat the eggs and milk together in a separate bowl and then stir it into the flour. If necessary, add a little more milk to make a batter about the consistency of pancake batter. Have a large bowl of ice water ready.
- Scoop a tablespoon or so of the batter and drop it into the boiling water; small pieces may break off, but the batter should remain largely intact and form an uneven disk. Spoon in about one-third to one-fourth of the batter, depending on the size of your pot. When the spaetzle rise to the top, a couple minutes later (you may have to loosen them from the bottom, but they’ll float right up), cook for another minute or so, then transfer with a slotted spoon or strainer into the bowl of ice water. Repeat until all the batter is used up.
- Drain the spaetzle. (At this point, you may toss them with a bit of oil and refrigerate, covered, for up to a day.) Put the butter or oil in a large skillet, preferably nonstick, over medium-high heat. When the butter is melted or the oil is hot, add the spaetzle, working in batches, and quickly brown on both sides. Serve hot, garnished with the parsley or chives.
Similar way to prepare this recipe::
Herb Spaetzle: A mix of parsley, chervil, chives, and tarragon is lovely: Add about 1 cup chopped fresh herbs; stir into the batter.
Follow the easy directions very carefully and you will be surprised how good this recipe really is. Bon Apetit.