Spaetzle

From Best New England Recipes — October 2011

Pasta Recipes

Preparation Time: 20 minutes

Start to Finish Time: 20 minutes

Yield: 4-8 servings

Don’t let the idea of homemade spaetzle scare you—once you make it, it’ll become part of your “wow” repertoire.

• 2 cups flour
• 1 teaspoon kosher or sea salt, plus extra to taste
• 4 eggs
• 1/2 cup milk
• Freshly ground black pepper
• 4 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh parsley

In a small mixing bowl, combine flour and salt. Create a well in center of flour mixture.

In a separate bowl, whisk together eggs and milk. Pour into flour well and mix slowly until a smooth batter comes together.

Bring a large pot of salted water to a boil. Using a rubber spatula, push batter through a large-holed colander (or a spaetzle maker) into boiling water.

Cook until noodles float to the surface; then use a slotted spoon to transfer to a bowl.

Season with salt and pepper; toss with melted butter and parsley.

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