Spaetzle with herbs
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
If you've ever thought about making homemade pasta, you might want to start with German spaetzle. They're similar to macaroni, very appetizing, delicious, and quite fun to prepare. To make them, you'll need a colander and a silicone spatula. The dough is pressed through the holes in the colander and dropped directly into boiling water. To ensure the spaetzle are delicious right away, mix finely chopped herbs and spices into the dough. The cooked spaetzle are then fried until golden brown and can be served as a side dish or on their own, with a knob of butter and grated cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of flour
- A large pinch of freshly grated nutmeg
- 1 cup sour cream
- 1 cup of sparkling water
- 3 large eggs
- 1/3 cup chopped fresh dill and/or parsley
- 1 tbsp grainy mustard (optional)
- 2 tbsp + 2 tsp olive oil
- 4 tablespoons unsalted butter
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Recipes with similar ingredients: gnocchi (dumplings), carbonated water, whole grain mustard, nutmeg, eggs, sour cream, flour, dill
Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil. In a large bowl, combine the flour, 2 teaspoons of salt, a pinch of black pepper, and nutmeg. In another bowl, combine the sour cream, club soda, eggs, herbs, and mustard, then stir into the flour mixture.
- Fill a large bowl with ice water. Working over boiling water, drop about 1 cup of dough into a colander and push it through the holes with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove them with a slotted spoon and place them in ice water.
- Repeat with the remaining dough, bringing the water back to a rolling boil. Drain the spaetzle, place them on a baking sheet, and pat dry with paper towels. Toss with 2 teaspoons of olive oil.
- In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Increase the heat to high and add half the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper to taste. Repeat with the remaining butter and spaetzle.
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