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.
CRUMB-COATED SPAETZLE
"Spaetzle is a cross between a curly noodle and a small dumpling. It's a traditional German accompaniment to all types of roasts, especially sauerbraten." -Patricia Rutherford, Winchester, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine flour and salt. Whisk in eggs and milk until smooth. , Fill a large stockpot three-fourths full with water; bring to a boil. With a rubber spatula, press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender. , Combine bread crumbs and butter. With a slotted spoon, transfer spaetzle to a large bowl; add crumb mixture and toss to coat.
Nutrition Facts : Calories 363 calories, Fat 19g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 603mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
SPAETZLE II
Pinched noodles. These can be frozen after cooking.
Provided by Jill
Categories Main Dish Recipes Dumpling Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 24 g, Cholesterol 92.5 mg, Fat 2.8 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 74.9 mg, Sugar 0.3 g
SPäTZLE (AKA SPAETZLE)
Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
- Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
- When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g
CHOCOLATE SPAETZLE
Steps:
- Put the creme fraiche, eggs, and vanilla paste in the blender and puree. Pour the melted chocolate into the running blender. Puree until smooth and emulsified.
- Sift all the dry ingredients (sugar, 5 teaspoons salt, flour, cocoa powder, atomized chocolate) together into a large mixing bowl.
- Make a well in the center of the bowl. Stir the blended mixture into the dry ingredients. Let it rest 30 minutes at room temperature.
- Press mixture through a spaetzle press.into a large pot of boiling water. Cook for 1 minute after they float. Drain. Put into a large bowl and toss with a pinch of salt and enough olive oil just to coat.
- Heat up a large griddle and coat with oil. Toss the cooked spaetzle onto the hot griddle with some drained macerated strawberries. Cook until the spaetzle has crisped up a bit
- Top with chocolate meringue, and strawberry sorbet.
- Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.
- Yield: 2 to 3 servings
- Preheat oven to 200 degrees F.
- Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
- Bake for about 1 hour or until the meringue is hard and completely dried out.
- Yield: 3 to 5 servings
- Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree.
- Spin in an ice cream maker and freeze according to manufacturer's instructions.
- Yield: 1/2 gallon
SPAETZLE
Make and share this Spaetzle recipe from Food.com.
Provided by SuperSpike
Categories Clear Soup
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine flour and salt.
- Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
- Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
- Drain and serve tossed in bread crumbs (optional).
- For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
- Soup version- extrude spaetzle directly into boiling soup.
Nutrition Facts : Calories 195.7, Fat 3.2, SaturatedFat 1.3, Cholesterol 74.8, Sodium 426.7, Carbohydrate 33.3, Fiber 1.1, Sugar 0.2, Protein 7.4
SPAETZLE IN BROWN BUTTER
Provided by Ian Algerø
Categories Dairy Egg Pasta Side Vegetarian Quick & Easy Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
- Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook § cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.
CHEETO-CRUSTED CHICKEN WITH FLAMING HOT SPAETZLE
I was watching Chopped, and I saw the chefs breading pork chops with crushed cheese curls... and knew I had to try it myself. I do not eat pork though, so my version uses chicken breasts. I was also reminded of a favorite childhood snack of mine - flaming hot Cheetos topped with nacho cheese - so I serve the chicken alongside sriracha-flavored spaetzle. This is a fun dish to make, and I'm sure kids would enjoy helping as well. Be sure to use the crunch variety of cheese-flavored Cheetos- food.com won't let me be more specific in the ingredient list.
Provided by rpgaymer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Meanwhile mix flour, eggs, milk, sriracha sauce, water and salt together with a blender or food processor to create a firm dough. Set aside and let rest.
- While the water is coming to a boil and the dough is resting, place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
- Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the crushed cheese curls. Coat each chicken filet with flour, then egg, then the cheese curls.
- Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
- While the chicken is cooking, prepare the spaetzle. Add the dough directly into the boiling water quickly using a colander with medium-sized holes (Push the doughs through the holes with a wooden spoon). When the spaetzle float, they are ready (about 2-3 minutes). Fish them out with a slotted spoon.
- Serve chicken over spaetzle, and top with more sriracha sauce or some shredded cheese, if desired.
Nutrition Facts : Calories 603.3, Fat 14.8, SaturatedFat 4.7, Cholesterol 283.2, Sodium 733.7, Carbohydrate 79.4, Fiber 2.7, Sugar 0.5, Protein 34.5
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