Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1/2 cup milk
- 1/4 cup water
Special equipment needed:
- Spaetzle maker or colander with large holes
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, salt, and nutmeg.
2. In a separate bowl, beat the eggs, milk, and water together.
3. Gradually pour the egg mixture into the flour mixture, stirring until well combined and a thick batter forms.
4. Bring a large pot of salted water to a boil.
5. Place the spaetzle maker or colander over the pot of boiling water.
6. Pour a portion of the batter into the spaetzle maker or colander and use a spatula to press the batter through the holes and into the boiling water.
7. Cook the spaetzle for 2-3 minutes or until they float to the surface.
8. Use a slotted spoon to remove the cooked spaetzle from the pot and transfer them to a bowl.
9. Repeat the process with the remaining batter until all the spaetzle is cooked.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 5g
- Carbohydrates: 56g
- Protein: 12g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Ground cinnamon can be used instead of nutmeg.
Variations:
- Add chopped herbs such as parsley, chives, or thyme to the batter.
- Add grated cheese such as Parmesan or Gruyere to the batter.
Tips and tricks:
- Make sure the batter is thick enough to hold its shape when pressed through the spaetzle maker or colander.
- Work in batches to avoid overcrowding the pot and ensure even cooking.
- Rinse the cooked spaetzle under cold water to prevent them from sticking together.
Storage instructions:
- Store the cooked spaetzle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the spaetzle in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the spaetzle as a side dish with roasted meats or vegetables.
- Top the spaetzle with a creamy sauce or gravy.
Garnishes:
- Chopped fresh herbs such as parsley or chives.
Pairings:
- Roasted chicken or pork
- Grilled vegetables
Suggested side dishes:
- Roasted Brussels sprouts
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the spaetzle batter is too thin, add more flour.
- If the spaetzle falls apart when cooking, the batter may be too thick or the holes in the spaetzle maker or colander may be too small.
Food safety advice:
- Make sure to cook the spaetzle thoroughly to prevent any foodborne illnesses.
Food history:
- Spaetzle is a traditional German egg noodle that originated in the Swabian region of Germany.
Flavor profiles:
- Nutty, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a side dish or topped with a sauce or gravy.
Related Categories
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Region: German
Taste: Savory, Herby, Cheesy, Comforting, Hearty