Spaetzle

Ingredients

• Salt
• 2 cups flour
• ½ teaspoon freshly ground black pepper, more to taste
• 3 eggs
• 1 cup milk, more if needed
• 2 to 4 tablespoons butter or olive oil
• Chopped fresh parsley or chives for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    411 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 13 grams protein; 145 milligrams cholesterol; 80 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Set a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
2. Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
3. Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it’s hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.

30 minutes