An exceptional accompaniment to braised meats. This is the ideal side dish to sauerbraten
. While there are special tools
for making spaetzle, this recipe suggests using a wide-holed colander. I've also poured the batter into a Zip-Lock bag and then punched holes through the plastic with a pencil. Surprisingly, that worked very well.
- 3 large eggs
- 3/4 cup milk
- 1/2 teaspoons salt
- 1/8 teaspoons nutmeg
- 1/8 teaspoon white pepper
- 2 cups flour (scant)
- In a bowl, beat the eggs until light, then slowly beat in the milk, salt, white pepper and nutmeg. Using a wooden spoon, add the flour a little at a timme, beating until smooth. Batter will be very stiff - almost a wet dough. Cover bowl and let sit one hour to relax the gluten. After this resting period, bring to the boil a large pot of well salted water.
- Set a colander over the water and, about one cup of batter at a time, force batter through colander holes with a spatula. The batter should drip into the boiling water and form small dumplings. While the dumplings cook, rinse the colander to prevent gumming and sticking.
- Reduce heat and simmer spaetzle for two minutes. Skim them out of the water and set aside. Repeat this procedure until all the batter has been cooked.
- If you need to store the spaetzle for a long period, shock in ice water, drain, oil and refrigerate; these spaetzle may be sauteed in a little butter to reheat. Otheriwse, simple pile the accumulated spaetzle into a casserole. When all the spaetzle is cooked, add a little melted butter, season to taste with salt, white pepper, and a little freshly grated nutmeg. Sprinkle over all with toasted buttered bread crumbs. Heat in an oven until spaetle are puffy and hot.