- 4 4 4egg yolks
- 1 1 1egg
- 1 3/4 1.75 1.75cups milk
- 1 1 1pound POUNDWeight(about 3 cups) all purpose flour
- 1/4 .25 .25teaspoon TEASPOON_USVolumefreshly grated nutmeg
- 1 1 1teaspoon TEASPOON_USVolumesalt
- 1/4 .25 .25teaspoon TEASPOON_USVolumefreshly ground pepper
- 4 4 4ounces OUNCE_USVolumeunsalted butter, melted
- 1/2 .5 .5cup CUP_USVolumepeanut oil
- 2 2 2ounces OUNCE_USVolumeunsalted butter
- 1 1 1tablespoon TABLESPOON_USVolumefresh minced parsley
- In a small bowl, beat the egg yolks, egg, and milk together.
- In a medium bowl, combine the flour, nutmeg, salt and pepper. Add the butter, and egg mixture to the flour mixture and mix with hand until well blended. Do not over mix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
- Bring salted water to a boil. Place a perforated hotel pan (or a large-holed colander) on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes.
- Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days)
- When ready to serve, over high heat place a large sauté pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Let cook for 2 minutes without moving the pan to achieve a good brown color. Add the butter and start to sauté the spaetzle. Sauté until golden brown. Season to taste with salt and pepper. Finish with a sprinkle of parsley.
ABOUT THIS RECIPE
I grew up eating more spaetzle than noodles. Once you’ve tasted a really good spaetzle you’ll be hooked. This recipe makes a really light and delicious spaetzle and is the only dish to accompany my Hungarian Goulash. (See separate recipe)