Whole Wheat Spaetzle Recipes

WHOLE WHEAT SPAETZLE

Steps:

• 1. Bring a large pot of salted water to a rapid boil.
• 2. In a large bowl, whisk together the eggs and milk. Add the flour, baking powder, salt, pepper and nutmeg and stir vigorously until the mixture forms a smooth elastic batter.
• 3. Using a rubber spatula carefully push the batter through the holes of a colander or the large holes of a box grater into the boiling water. The spätzle will cook quickly; you'll know when it's done as the noodles will float! Scoop out with a slotted spoon and set aside. Continue in this manner until all of the batter has been cooked.
• 4. Heat the butter in a large non-stick frying pan until it begins to foam. Add the spätzle in small batches, frying until golden brown.

SPATZLE

Steps:

• In small bowl, beat together egg yolks, egg, and milk.
• In medium bowl, whisk together flour, nutmeg, salt, and pepper. Add egg mixture to flour mixture and mix with wooden spoon just until well blended. (Do not overmix.) Refrigerate, covered, at least 1 hour or overnight.
• Bring large pot salted water to boil. Fill large bowl with ice water. Place spätzlemaker, perforated sheet pan, or large-holed colander on top of pot. Force one-third of batter through holes into water. Cook until spätzle float to surface, 4 to 5 minutes, then transfer immediately with slotted spoon to bowl of ice water. Make 2 more batches in same manner.
• When spätzle are cool to touch, drain well and toss with 1/4 cup oil. (Spätzle can be prepared up to this point and refrigerated, covered, up to 2 days.)
• In large sauté pan over high heat, heat remaining 1/4 cup oil. Add spätzle and cook, without moving pan, until undersides are brown, about 2 minutes. Add butter and sauté until golden brown, about 2 minutes more. Season to taste with salt and pepper. Sprinkle with parsley and serve.