Herbed Spaetzle
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
57
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour (sifted)2 large
Egg (lightly beaten)2 cup
Water2 tbsps
Unsalted Butter2 tbsps
Vegetable Oil2 tbsps
Chives (snipped fresh)Directions:
1
Combine the flour, salt, and nutmeg in a large bowl and stir well
2
Whisk together the eggs and 2/3 cup water and add to the flour mixture, beating until just smooth
3
The texture should be the consistency of thick pancake batter
4
If too thick, whisk in 2 to 3 tablespoons more water
5
Drop the mixture through a spaetzle maker or colander into a large pot of salted boiling water
6
Simmer until tender, 3 to 4 minutes
7
Drain and rinse under cold running water
8
(Spaetzle may be made a day in advance
9
Keep covered and chilled
10
) Heat the butter and oil in a large skillet over high heat until hot
11
Add the spaetzle and cook, stirring often, until lightly browned and heated through, about 5 minutes
12
Add the chives and season with salt and pepper