Spatzel

I first had home made spatzel in the Czech Republic.  I was a guest in the house of a local restaurateur named Pavel.  I don’t recall when the spatzel came out, but I remember that the rich taste of half dumpling, half noodle was amazing.  I was able to recapture it with this recipe.  You may be tempted to skip the saute step with the butter, but DON’T!  The saute makes the spatzel.  One of the biggest tricks is forming the spatzel for boiling.  The recipe I used was very wet, so I added flour.  Still, the best trick I found was to put the dough in a quart Zip-loc bag, cut a corner and drip it into the pot.  Worked like a charm!  Once, boiled, you can set it aside and saute it right before you are ready to serve it.
Ingredients

  • 1 1/3 cup all-purpose flour
  • 1/4 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1 pinch freshly ground white pepper
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh parsley or dry parsley shaker

Directions

1.  Mix together flour, salt, white pepper, and nutmeg.

2.  Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.

3.  Press dough through spaetzle maker, or a large holed sieve or metal grater. (Note – see plastic bag trick in notes)

4.  Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.

5.  Saute cooked spaetzle in butter or margarine for about 5 minutes.

6.  Sprinkle chopped fresh parsley on top, and serve.

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