My F&W
quick save (...)

Hand-Cut Spaetzle

  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN

Spaetzle, the little noodles that are Germany's favorite side dish, are often made by pressing dough through a colander into boiling water. In this version, the dough is rolled out and then cut with a knife for slightly sturdier noodles.

  1. 3 cups all-purpose flour
  2. 1 1/2 teaspoons salt
  3. 4 large egg yolks
  4. 2 large eggs
  5. 1/2 cup heavy cream
  6. 2 tablespoons unsalted butter
  7. 1 cup celery leaves
  8. Freshly ground pepper
  1. In a large bowl, combine the flour and salt. In another bowl, beat the egg yolks with the whole eggs and cream. Stir the egg mixture into the flour until a dough forms. Knead and shape the dough into a smooth ball. Flatten the dough into a disk, wrap in plastic wrap and let rest at room temperature for 1 hour.
  2. Cut the dough into quarters. On a lightly floured work surface, roll out one-quarter of the dough 1/8 inch thick. Cut the dough into 3-inch-wide strips. Cut each strip crosswise into 1/8-inch-wide noodles and transfer to a baking sheet. Repeat with the remaining dough.
  3. Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 4 minutes; drain. Add the butter to the pot and melt over low heat. Add the noodles and celery leaves and toss well. Season with salt and pepper and serve at once.
Serve With Short Rib Stroganoff.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.