19 Sep 2010

Spaetzle

by Christopher Eugster



Spaetzle pan.

2 Cups All purpose flour, or whole wheat flour, either will work but the texture will be smoother with all purpose.
1 Tsp Salt
2 Eggs
3/4 Cups Milk
1 pinch ground nutmeg


Combine flour and salt.
Combine eggs and milk.


In a large metal bowl combine the egg/milk mixture with the flour/salt and whisk or stir till even. Add the nutmeg slowly, go light rather than heavy as it is very strong. If the dough gets too dry add milk till it has a nice thick consistency. Then with your (clean) hand beat air into the dough by making a clawing motion through the dough. Do this for about 5 minutes until air bubbles appear in the dough. This is easiest in a large steel bowl with the bowl held at an angle.


Bring a large pot of salt water to a boil. Now you'll need a pan with 1/4 inch holes in it (if you don't have one just use a piece of flat plastic like a rectangular Tupperware container and poke 1/4 inch holes in it, or a strainer with large holes) Put the dough in the pan and scrape it over the holes so it drops into the boiling water. Cook for 3-5 minutes, done spaetzle will float and can be skimmed out of the pot. Shock it in ice water, strain and allow it to dry.


Now that you have the finished noodles you can do just about anything with them. The traditional Swiss style is as follows: Chop some onions semi thin and caramelize them in a pan with butter, add the spaetzle and fry them until they have a nice golden brown look and are slightly crispy. Grate fresh gruyere, appenzeller or Swiss cheese over the pan and cover till the cheese is melted and serve! You can do many variations with this dish, it's great with a gravy or brown sauce, with fresh vegetables or meat.