|Copyright 2012 LtDan'sKitchen blogs|
The dough is quite simple to make and the recipe I used came from Tyler Florence. The issue I had to deal with is that I have no colander with large holes to use in lieu of a spatzle maker. I tried using a box grater but it came out disastrously. I finally opted to cutting it into smaller portions like I would a gnocchi. I had to cook them a bit longer in the water but they eventually came out soft enough that my nephew actually loved it. I was a bit more critical obviously but the overall dish was indeed tasty.
Spaetzle - Adapted*
1 cup flour
2 eggs, beaten
1 tsp salt
1/4 tsp white pepper
1/2 tsp nutmeg
1/4 cup milk
2 large eggs
1 stick butter
2 tbsp flour
1 cup milk
1/2 tsp thyme
1/8 tsp nutmeg
1. Combine the eggs and milk and beat until well mixed. Set aside.
2. Combine the flour and white pepper and salt. Make a well and add the egg
and milk mixture. Combine well with your fingers until a dough is formed.
Set aside to rest for 15 minutes.
3. Boil a large pot with water and bring to a boil. Season with salt and keep
at a simmer.
4. Once the dough has rested, transfer to a floured surface and cut into small
pieces about the size of a dime. Drop into the simmering water one at a
5. Once the spaetzle floats, they are cooked. Spoon them out and transfer
into an ice bath.
6. In a large pan, make the sauce by melting the butter in the pan over
medium heat. Add the flour and mix until incorporated.
7. Add the milk and mix well until there are no lumps and the sauce is
smooth. Season with the nutmeg, salt and the thyme.
8. Add the shocked spaetzle from the ice bath and cook until the sauce has
thickened. Serve with goulash as the main dish.
*Florence, Tyler, Food Network Channels, Food 911: Mother-in-Law Dumplings episode.