Spaetzle

My first experience with the food challenge is Spaetzle. Spaetzle is a soft textured type of egg noodle found in the cuisine of Germany. The consistency of the noodles reminded me of dumplings. And the smell resembled eggs cooking.  I made this batch using a very generic recipe, flour, eggs, and milk. Other recipes I’ve seen online said to use water not milk. I got this recipe from The Balthazar Cookbook.

2 Cups All Purpose Flour
7 Large Eggs
1/4 Cup Milk

Combine the flour, eggs, and milk in a large bowl. Cover with plastic wrap and refrigerate for 1 hour, or overnight. Every recipe I have seen after making this one calls for 2 large eggs. But this one is good too.

Prepare an ice bath. Bring a large pot of well salted water to boil. I used a grater to drop my spaetzle. However you can buy a special tool to drop the batter. Traditionally you use a cutting board and knife. You can also use a colander with holes ranging from 1/4 to 1/2 inch wide over the pot. Scoop some of the batter onto the grater and press it through the holes using a flexible spatula. Boil for 2 to 3 minutes then use a wok skimmer to scoop the spaetzle and drop it into the ice bath. Continue until the batch is gone. Make sure you drop small portions at a time. Otherwise the batter sticks to each other and creates a glob of spaetzle instead of tiny twisty ones.

Once finished drain and toss it with a small amount of olive oil to keep it from sticking. Heat a large skillet over medium-high. Heat 1 tablespoon butter. When fully melted and beginning to turn golden brown add a couple cups of drained, cooled spaetzle and allow it to heat for a minute in the pan before saute it. Season with salt and ground pepper and continue to cook it until each piece has a couple brown edges. Add 1 tablespoon minced shallot and cook for one more minute. Adjust seasonings to taste. Turn off heat, toss with 1 tablespoon of minced herbs. I used Chives and parsley.

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