Colander Spaetzle Recipes

SPAETZLE

Steps:

• 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. 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 and season with salt and pepper before serving.

HERBED SPAETZLE

Steps:

• In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
• Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
• Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.

COLANDER SPAETZLE

Steps:

• 1. Boil a large pot of salted water.
• 2. Meanwhile, in a large bowl, combine all the ingredients except the flour. Blend well, then slowly stir in the flour until the mixture becomes a stiff batter.
• 3. Place a colander with large holes over the pot and, with a rubber spatula, press small amounts of the batter through the holes directly into the water.
• 4. As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.

SPAETZLE

Steps:

• Mix flour, cheese, chives and pepper in large bowl. Beat eggs and milk until blended; add to flour mixture. Stir until soft dough forms. Let dough rest 5 min.
• Bring water to boil in large saucepan. Squeeze dough out into the water using a spaetzle maker or by pressing through a colander with large holes. Cook 2 to 4 min. or until spätzle rise to the top of the water and are tender; drain.
• Melt butter in saucepan on medium heat. Add spätzle; cook 1 min., stirring to evenly coat.

SPAETZLE WITH BUTTER AND PARSLEY

Steps:

• Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
• Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.

HELEN'S BAKED SPATZLE CASSEROLE (SPAETZLE)

Steps:

• For the spatzle, mix eggs, water, salt and nutmeg well. While mixing slowly add flour until it is mixed and smooth.
• Using a spatzle press or colander press small batches of dough into boiling water when it floats to top mix it once and continue to boil about 5 minutes(or once it floats,keep in very hot but not simmering water in separate pot, while cooking the rest). Remove it from water with long tongs and put it in casserole. Cook the rest of the dough adding to the casserole or hot water. Use butter to keep them from sticking together.
• Now for the casserole, Preheat oven to 350°F.
• Cut bacon into small strips and saute with onion, add garlic for the last few minutes.
• Drain off fat.
• In big mixing bowl add cooled spatzle, bacon mixture, shredded Havarti add salt and pepper to your taste.
• Spray 9x13 casserole with cooking spray and pour spatzle mixture in it.
• Cook about 30 minutes Just until it begins to brown.