posted by Chefshell 03-11-99 10:00 AM
Spaetzle
2 cups sifted flour
2 eggs, lightly beaten
2/3 cup milk (more if needed)
salt & pepper
1/2 tsp. grated nutmeg
2 tbsp. butter
2 tbsp. chopped parsley
1 tbsp. chopped basil (optional)
1 tbsp. chopped oregano (optional)
2 tbsp. fresh grated Parmigiano-Reggiano cheese
(optional)
Put flour in a mixing bowl and add eggs and a little milk. Stir with a wire whisk. Add the rest of the milk, salt & pepper, and nutmeg. Stir until smooth.
In a large pot, bring a lot of salted water to the boil. Pour batter into a spaetzle maker or collander with big holes. Hold over water and press batter through holes in collander with a rubber spatula into the water. (They look like fat little stubby numbers). Stir the spaetzle gently. When they float up to the top, let them boil 1 minute more. Drain & transfer to a clean towel to dry.
Heat butter in a non-stick pan and add spaetzle. Sprinkle with salt & saute until they begin to brown lightly. Add parsley and other optional ingredients. Serve immediately.