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charlie

REC: Spaetzle (Essex House)...

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Joined: Dec 16, 2005

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Posted to Thread #963 at 3:18 pm on Feb 26, 2006

Spaetzle

Serving Size : 6

3 cups all purpose flour
1 teaspoon salt
6 large eggs
4 tablespoons water -- or as needed
2 tablespoons unsalted butter
Salt and freshly ground pepper

In a large mixing bowl combine the flour and salt and make a well in the center.
Whisk the eggs with the water and pour them into the well. By hand or with a
wooden spoon, begin whisking the egg mixture, drawing in a little flour each
time you whisk, until you have a thick, wet doughy mixture. Continue working the
dough, picking it up as you whisk to incorporate air into the mixture and make
it a little bubbly. It should be a thick, "dropping" consistency.
There are several ways to form spatzle. The old-fashioned German way is to use a
cutting board: spread the dough flat on the board, then with a flat spatula, cut
little ribbons off the edge and push them into rapidly boiling salted water. Or,
use a spatzle press, similar to a potato ricer but with less holes, it in fact
looks like a giant garlic press. The idea is to push the dough through holes
about 3/8 inches in diameter and let them fall into the boiling water - a
colander with large holes will work well. If using a colander, use a large metal
spoon to push the mixture through the holes. When the spatzle rise to the
surface of the boiling water, give them a gentle stir and cook for about 20
seconds more, then drain briefly in a clean colander before tossing with butter,
salt, and pepper. Serve immediately.

We made spatzle every night at the Essex House and used a colander. It was the quickest way to get lots of noodles. We would refresh them in cold water and coat with a little butter to stop them from sticking to one another.


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