Photo: One Special Spaetzle Recipe
Ingredients
- 1/2 cup cold water
- 1 3/4 cups flour, plus extra for kneading
- 2 eggs
- 1 teaspoon salt
- 3 quarts low sodium chicken stock
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 2 teaspoons fresh chopped flat-leaf parsley
- 2 tablespoons finely grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
- Special equipment: pizza wheel
Directions
In a medium bowl, combine water, flour, eggs and salt with a wooden spoon. Place dough mixture on a clean cutting board. Flour both sides of the dough and roll into a long rectangle, approximately 12 by 2-inches and 1/8-inch thick. With pizza cutter, cut into strips, 2-inches in length and 1/4-inch wide.
Bring chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop spaetzle in batches into boiling stock and cook until pasta floats to the surface. Remove pasta to the ice bath. Drain spaetzle and hold on sheet pan. Continue with the other batches.
In a medium saute pan, add butter, and melt over medium heat until butter turns a light brown. Add garlic and cook until it becomes lightly colored. Add spaetzle to the pan to heat through. Add parsley, cheese, salt and pepper, to taste.
Serve in a bowl, garnished with Parmesan
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By mateo_md
on April 28, 2013
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A friend with much travel experience in Germany said it was the best he'd had outside of that country. Working and cutting the dough was a bit tough, but eventually I learned not to be shy with the flour. Guessing it would be much quicker making it a second time, which I definitely will do!
By leila.roche
on January 14, 2013
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My husband's mother is from Austria and homemade spaetzle and chicken schnitzel is the only thing she's made better than me until now. And that's because I hadn't made it before. He loooooved this spaetzle. For those without dough experience (like me, I definitely recommend. The reason Guy makes it this way is because it's thicker and not-so-sticky, like you'd expect dough to be. Regular spaetzle is much runnier, and I just couldn't get it to work. So, I used this recipe, and it came out great. It wasn't pretty or perfect, but it was delish. I did add a little more flour until I could handle it without it sticking to me. My husband didn't know what hit him. And the schnitzel recipe was Tyler's pork one, but I subbed chicken.
By julianne0009
Studio City, CA
on January 13, 2012
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Very good! I've never made or eaten Spaetzle so I can't speak to the authenticity of the recipe, but who cares because this tasted amazing! I think I ended up adding a little extra garlic and some fresh nutmeg and it tasted so amazing! Don't skip the parsley, it really freshens it up!
Read all 27 reviews