Buttered Spaetzle

From Cook's Country | October/November 2010

Why this recipe works:

A homey cross between egg noodles and dumplings, Buttered Spaetzle is a slightly chewy, light, and buttery noodle dish that was actually fairly easy to make. Resting the batter before making the noodles was a necessary step. It allowed the gluten to relax and resulted in more tender spaetzle.… read more

A homey cross between egg noodles and dumplings, Buttered Spaetzle is a slightly chewy, light, and buttery noodle dish that was actually fairly easy to make. Resting the batter before making the noodles was a necessary step. It allowed the gluten to relax and resulted in more tender spaetzle. We discovered that the noodles were quite good merely coated in butter, but they were best when crisped in an oiled skillet with shallots. The holes in both a potato ricer and a colander were too big to act as a makeshift spaetzle press. Instead, we poked holes in a disposable aluminum pan and set it directly over the boiling water.

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Serves 6 to 8

You will need a large disposable aluminum roasting pan for this recipe, Three tablespoons of finely chopped red onion can be used in place of the shallot.

Ingredients

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