Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 11/11/2007 Spaetzle presses are available at www.germanplaza.com
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Gallery Spaetzle with Butter and Parsley Credit: Christopher Baker Recipe Summary Servings: 4
Ingredients Ingredient Checklist 3 1/2 cups all-purpose flour 2 teaspoons salt, plus more for water 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground nutmeg 2/3 cup milk 9 large eggs 5 tablespoons olive oil 3 tablespoons unsalted butter, cut into small pieces 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Cook’s Notes You’ll need a potato ricer with 1/4-inch-diameter holes, or use a colander that has holes at least that large to shape the spaetzle.
Gallery Spaetzle with Butter and Parsley Credit: Christopher Baker
Recipe Summary Servings: 4
Gallery
Spaetzle with Butter and Parsley Credit: Christopher Baker
Spaetzle with Butter and Parsley
Credit: Christopher Baker
Spaetzle with Butter and Parsley
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 3 1/2 cups all-purpose flour 2 teaspoons salt, plus more for water 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground nutmeg 2/3 cup milk 9 large eggs 5 tablespoons olive oil 3 tablespoons unsalted butter, cut into small pieces 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Directions
Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.
Cook’s Notes You’ll need a potato ricer with 1/4-inch-diameter holes, or use a colander that has holes at least that large to shape the spaetzle.
Cook’s Notes
You’ll need a potato ricer with 1/4-inch-diameter holes, or use a colander that has holes at least that large to shape the spaetzle.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/11/2007 Spaetzle presses are available at www.germanplaza.com
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/11/2007 Spaetzle presses are available at www.germanplaza.com
Martha Stewart Member
Rating: Unrated 11/11/2007
Spaetzle presses are available at www.germanplaza.com
Rating: Unrated
All Reviews for Spaetzle with Butter and Parsley
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spaetzle with Butter and Parsley
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
