Spaetzle With Bratwurst Sweet Potatoes And Caramelized Onions Recipes
SPAETZLE SWABIAN STYLE
Steps:
- Add flour to a stand mixer bowl.
- Add salt and nutmeg and blend into flour.
- Add the eggs and mix on a medium-low setting until well combined.
- Slowly add the water and mix well until the batter is smooth and shiny.
- Let batter rest for about 5-10 min.
- In the meantime, heat water in a large pot.
- Stir dough one more time.
- Add about 1 ½ tbsp. salt to the boiling water.
- Press about 1/3 of the batter through a spaetzle maker or strainer.
- Wait until spaetzle float to the top, then let them cook additional 2 - 3 minutes.
- Now scoop them out with a mesh skimmer or slotted spoon into a strainer.
- Repeat until all batter is used.
- Toss them in melted butter directly before serving.
Nutrition Facts : ServingSize 1 grams
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- In a small bowl, whisk together the milk, egg yolks, and egg. In a large bowl, whisk together the flour with the nutmeg, 1 teaspoon of salt, and 1/4 teaspoon of pepper. With a wooden spoon, stir the egg mixture into the flour mixture just until blended but still slightly lumpy. Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or as long as overnight.
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and, with a rubber spatula or the back of a large spoon, press the batter through the holes to drop into the simmering water. Repeat until all of the batter has been used.
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