Spaetzle With Butter And Parsley Recipes

SPAETZLE WITH BUTTER AND PARSLEY

Steps:

• Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
• Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.

HERB SPAETZLE WITH BUTTER

Steps:

• 1. Bring a large pot of well salted water to a boil over medium heat.
• 2. In a small bowl whisk together the eggs and milk
• 3. In a large bowl, add flour and make a hole in the flour. Add a pinch of salt to the flour
• 4. Using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined, stir in the herbs.
• 5. Place the batter through a colander (or what I use is a giant colander spoon with large holes, or if you have a spaetzle maker use that,) over the boiling water. Using a spatula push the batter through the holes of the colander into the boiling water.
• 6. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle set aside
• 7. Melt the butter in a pan, add the olive oil toss in the spaetzle to coat evenly and serve immediately.

SPATZLE WITH PARSLEY

Steps:

• Place the eggs in a mixing bowl. Add the water, nutmeg, salt and pepper. Blend well with a wire whisk. Add the flour with a rubber spatula. Mix well.
• Put a large quantity of water in a saucepan, bring to a boil and add salt. Pour the spatzle mixture into a colander over the boiling water. Press the mixture through the holes of the colander with a rubber spatula or a large spoon. Cook briefly or until the noodles rise to the surface. Drain well. The spatzle could be made in advance.
• To finish the spatzle, melt the butter in a skillet. Add the garlic and cook briefly. Do not brown. Add the spatzle, parsley, salt and pepper. Toss well until the spatzle is heated through. Serve immediately with chicken.