Herb Spaetzle
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 2-¼ cups all-purpose flour
- 1 teaspoon Kosher salt
- 6 large eggs
- 2/3 cup whole milk
- ½ cup finely chopped fresh herbs
- 2 teaspoons vegetable oil
- 2 tablespoons unsalted butter
Procedure
Pronounced shpet’ zul, spaetzle is a delicious, comforting cross between a noodle and dumpling, and incredibly quick and simple to make.
Place a large pot of salted water on the stove over a high heat and bring to a boil. While the water is heating, fill a large bowl with ice water.
Combine the flour and salt together in a medium bowl. In a small bowl, whisk together eggs, milk and herbs, then whisk into flour until batter is smooth.
Working over boiling water, force ½ cup of batter through a spaetzle maker or the large holes of a food mill. As dumplings form and float to surface, use a slotted spoon to transfer them to the bowl of ice water. Repeat the process with remaining batter in same manner.
Using a colander, drain dumplings well and toss with oil. Place butter in a large nonstick skillet on the stove over moderately high heat and melt until the foam subsides. Add the dumplings and cook, stirring often with a wooden spoon, until golden. Taste and season with salt and pepper.
Place a large pot of salted water on the stove over a high heat and bring to a boil. While the water is heating, fill a large bowl with ice water.
Combine the flour and salt together in a medium bowl. In a small bowl, whisk together eggs, milk and herbs, then whisk into flour until batter is smooth.
Working over boiling water, force ½ cup of batter through a spaetzle maker or the large holes of a food mill. As dumplings form and float to surface, use a slotted spoon to transfer them to the bowl of ice water. Repeat the process with remaining batter in same manner.
Using a colander, drain dumplings well and toss with oil. Place butter in a large nonstick skillet on the stove over moderately high heat and melt until the foam subsides. Add the dumplings and cook, stirring often with a wooden spoon, until golden. Taste and season with salt and pepper.
Herb Spaetzle
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 2-¼ cups all-purpose flour
- 1 teaspoon Kosher salt
- 6 large eggs
- 2/3 cup whole milk
- ½ cup finely chopped fresh herbs
- 2 teaspoons vegetable oil
- 2 tablespoons unsalted butter
Procedure
Pronounced shpet’ zul, spaetzle is a delicious, comforting cross between a noodle and dumpling, and incredibly quick and simple to make.
Place a large pot of salted water on the stove over a high heat and bring to a boil. While the water is heating, fill a large bowl with ice water.
Combine the flour and salt together in a medium bowl. In a small bowl, whisk together eggs, milk and herbs, then whisk into flour until batter is smooth.
Working over boiling water, force ½ cup of batter through a spaetzle maker or the large holes of a food mill. As dumplings form and float to surface, use a slotted spoon to transfer them to the bowl of ice water. Repeat the process with remaining batter in same manner.
Using a colander, drain dumplings well and toss with oil. Place butter in a large nonstick skillet on the stove over moderately high heat and melt until the foam subsides. Add the dumplings and cook, stirring often with a wooden spoon, until golden. Taste and season with salt and pepper.
Place a large pot of salted water on the stove over a high heat and bring to a boil. While the water is heating, fill a large bowl with ice water.
Combine the flour and salt together in a medium bowl. In a small bowl, whisk together eggs, milk and herbs, then whisk into flour until batter is smooth.
Working over boiling water, force ½ cup of batter through a spaetzle maker or the large holes of a food mill. As dumplings form and float to surface, use a slotted spoon to transfer them to the bowl of ice water. Repeat the process with remaining batter in same manner.
Using a colander, drain dumplings well and toss with oil. Place butter in a large nonstick skillet on the stove over moderately high heat and melt until the foam subsides. Add the dumplings and cook, stirring often with a wooden spoon, until golden. Taste and season with salt and pepper.