SPAETZLE
Provided by Robert Farrar Capon
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put first 4 ingredients into bowl and beat well with a whisk or egg beater. Add 2 cups flour and beat in until smooth, thick batter has been achieved.
- Using large rubber spatula or wooden spoon, continue to beat and fold in flour until you have produced an elastic, "pully" mixture that is more than batter (i.e., it won't pour) but rather less than dough (i.e., you can't pick it up in one piece). Cover and let rest for 10 minutes.
- Bring 6 quarts of salted water to boil.
- Improvise spaetzle mill - something that will introduce mixture into water in small droplets or bits. Simplest device is a teaspoon: to use it, stand next to boiling pot with bowl of mixture in hand and flick small amounts of mixture (1/2 teaspoon, less if you have patience) into water. Alternatively, if you have colander with largish holes (1/8-inch or better) put mixture into it, perch it over boiling pot and force mixture through holes with rubber spatula. Best of all, if you have a flat tinned-steel shredder set select the "sled" with 1/2-inch openings, hold it upside down over the pot (using pliers or a pair of vise-grips), put some mixture in sled and, using a pancake turner, force it through holes.
- Cook 10 to 15 minutes or until done as desired. Drain, butter and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 2 grams, Carbohydrate 63 grams, Fat 5 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
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