Spaetzle
F&W Best New Chef and winemaker Maria Sinksey’s family recipe for spaetzle, a rustic, ribbony egg-enriched pasta, is steeped in family tradition. Prepared in a bowl, the dough is tipped over a pot of boiling water then quickly cut with a hot knife, allowing the dough pieces to drop into the pot one at a time, guarding against sticking. It takes a little more finesse than more modern methods, but the resulting pasta holds up well during sautéing, the final and most crucial step. Be sure to preheat the skillet before browning the spaetzle; the hot butter gives each piece a golden-brown crust that’s irresistible.
October 2020