Spatzle Food

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SPAETZLE



Spaetzle image

Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield Serves 4

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten
1/2 cup whole milk
Nonstick cooking spray, for the colander
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh flat-leaf parsley or chives, optional

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
  • Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.

SPAETZLE



Spaetzle image

Provided by Tyler Florence

Categories     side-dish

Yield 6 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives

Steps:

  • In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  • Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
  • Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

SPATZLE



Spatzle image

Make and share this Spatzle recipe from Food.com.

Provided by Chefiebig

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 large eggs
1/2 cup milk
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter

Steps:

  • Beat eggs, milk, flour and salt in a large bowl.
  • Can allow mixture to sit until ready to cook.
  • Bring a large pot of water to a boil.
  • Add salt liberally to boiling water.
  • Force dough through large holes of a colander/drainer directly into boiling water.
  • Make in batches and do not overload the pot.
  • Bring each batch back to a boil.
  • Noodles are done when they float.
  • Remove with a strainer and keep warm while cooking remainder.
  • Toss each batch with a little of the butter.
  • Serve with gravy.

Nutrition Facts : Calories 369.4, Fat 12.2, SaturatedFat 6, Cholesterol 205.5, Sodium 428.6, Carbohydrate 49.5, Fiber 1.7, Sugar 0.4, Protein 13.8

SPäTZLE (AKA SPAETZLE)



Spätzle (aka Spaetzle) image

Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.

Provided by Chef John

Categories     Side Dish

Time 20m

Yield 2

Number Of Ingredients 6

½ cup all-purpose flour, plus more as needed
1 large egg
½ teaspoon kosher salt
1 pinch cayenne pepper
1 tablespoon creme fraiche, sour cream, or plain yogurt
3 tablespoons milk, or as needed

Steps:

  • Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
  • Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
  • When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g

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  • In a large bowl, whisk together the flour and salt. Make a well in the center of the flour mixture and crack eggs into the well along with a ¼ cup of the milk. Use a fork or wooden spoon to gradually push the flour toward the center. When batter becomes dry, add more milk and continue beating until the dough resembles thick pancake batter. (A few lumps are okay.) You may not need to use all of the milk. Cover and let rest at room temperature for at least 15 minutes, and up to overnight. (Refrigerate if resting more than 30 minutes.)
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  • Boil the spätzle in a single layer until they float to the top of the water, about 30 seconds to 3 minutes depending on the size of the pieces. Remove using a slotted spoon and transfer to the ice bath.


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