10.14.16 Spaetzle - WFSB 3 Connecticut

Better Recipe

10.14.16 Spaetzle

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Spaetzle

From Steven Wolf

Ingredients:

280 grams AP flour

190 grams milk

3 eggs

1.5 grams chives, sliced thin

tt salt and pepper

Instructions:

Mix wet ingredients and then slowly add flour. 

When flour is combined add the chives and season with salt and pepper. 

Let sit in the refrigerator for at least one hour so that rest of the flour absorbs. 

To cook the spaetzle, bring water to a boil.

Make a large ice bath with a perforated pan in it.

Place another perforated pan over the top the pot and using a bowl scraper push through a little at a time. 

Carefully stir the spaetzle and remove to the ice bath when it floats and is cooked all the way through. 

Drain spaetzle out of ice bath and drizzle with oil to prevent sticking.