Chef’s Note

“I found some spaetlze recipes online, and after some trial and error, I found this to be the right combination of ingredients.”








  • 1 cup unbleached all-purpose flour
  • 14 teaspoonnutmeg
  • 12 tablespoonfresh parsley or 12 teaspoondried parsley
  • 14 teaspoonsalt
  • 3 eggs
  • 14 cupmilk
  • 14 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).
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