“I found some spaetlze recipes online, and after some trial and error, I found this to be the right combination of ingredients.”
READY IN:
17mins
SERVES:
4
UNITS:
US
IngredientsNutrition
1 cup unbleached all-purpose flour
1⁄4 teaspoonnutmeg
1⁄2 tablespoonfresh parsley or 1⁄2 teaspoondried parsley
1⁄4 teaspoonsalt
3 eggs
1⁄4 cupmilk
1⁄4 cupbutter
Directions
Mix dry ingredients in a large stand mixer bowl.
Using your paddle attachment, set your mixer to 4 and alternate adding eggs and milk, and continue mixing until you have a smooth batter.
The batter should be slightly thicker than pancake batter, and you can adjust the consistency by adding milk or flour one tablespoon at a time.
Let batter stand for 30 minutes.
Bring a pot of well-salted water to a boil, and place a colander over the pot.
Test your batter by placing a small amount in the colander. It should just start to drip through the larger holes on its own, but it should not pour through.
Add your batter to the colander, and using a rubber bowl scraper, gently work the batter through into the boiling water. If you really have to push it, then it’s too thick.
When the spaetzle is fluffy and floating, it’s ready to be taken out with a slotted spoon.
Melt butter in a fry pan over medium to medium-high heat, and fry spaetzle until it just starts to brown.
Serve with schnitzel and hunter’s sauce (chasseur sauce).
