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Spatzle

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"These short, chubby, egg-rich noodles originated in Eastern Europe. In some ways, spatzle is easier to make than typical Italian pasta, because it doesn't require kneading, rolling, or cutting. It's delicious served alongside braised meats and poultry."

List of Ingredients

â—¦ Salt
â—¦ 3 eggs
â—¦ 2 ¼ cups all-purpose flour
â—¦ Pinch of freshly grated nutmeg
â—¦ â…“ teaspoon baking powder
â—¦ â…“ cup (1 ½ ounces) freshly grated Parmesan cheese
â—¦ ¼ cup (2 ounces) unsalted butter, melted


Recipe

Bring a large pot two-thirds full of water to a boil and add 1 teaspoon salt.

In a large bowl, beat the eggs until well blended. Add ¾ cup water, the flour, nutmeg, baking powder, and ½ teaspoon salt, beating until well mixed.

Using a spatzle maker, a colander with large holes (about ¼ inch diameter), or a handheld shredder with large holes, force the batter through the holes into the boiling water. (If using a colander or shredder, push the batter through the holes with a rubber spatula.) Stir the spatzle to prevent them from sticking together and boil until tender, about 3 minutes. The spatzle will swell and rise to the surface. Drain thoroughly and place in a warmed bowl. Add the cheese and melted butter and toss well. Serve right away.

Makes 6 servings