Ingredients with Measurements:
- 2 cups all-purpose flour
- 4 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Spätzle maker or colander with large holes
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, milk, salt, and nutmeg. Mix until a smooth batter forms.
2. Bring a large pot of salted water to a boil. Place the spätzle maker or colander over the pot and pour the batter into it. Use a spatula to press the batter through the holes and into the boiling water.
3. Cook the spätzle for 2-3 minutes or until they float to the surface. Use a slotted spoon to remove them from the water and transfer them to a colander to drain.
4. In a large skillet, melt the butter over medium heat. Add the cooked spätzle and toss to coat with the butter.
5. Add the heavy cream and Parmesan cheese to the skillet and stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
6. Serve the spätzle with the creamy Parmesan sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 31g
- Carbohydrates: 49g
- Protein: 19g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Half-and-half can be used instead of heavy cream.
- Grana Padano or Pecorino Romano can be used instead of Parmesan cheese.
Variations:
- Add cooked bacon or ham to the spätzle before adding the sauce.
- Add sautéed mushrooms or onions to the sauce.
- Use different herbs and spices to flavor the sauce, such as thyme or garlic.
Tips and tricks:
- Make sure the batter is smooth before pouring it into the spätzle maker or colander.
- Use a large pot of boiling water to cook the spätzle to prevent them from sticking together.
- Toss the spätzle with the butter immediately after cooking to prevent them from drying out.
Storage instructions:
- Store leftover spätzle and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the spätzle and sauce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the spätzle and sauce in a large bowl or on individual plates.
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the spätzle stick together, add a little more flour to the batter.
Food safety advice:
- Make sure the spätzle are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Spätzle is a traditional German egg noodle that originated in the Swabia region of Germany.
Flavor profiles:
- Creamy, cheesy, nutty, savory
Serving suggestions:
- Serve as a main dish or as a side dish with meat or vegetables.
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Region: German