Herb Spaetzle Recipe

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This recipe for Herb Spaetzle is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted all-purpose flour
1 teaspoon kosher salt
Pinch freshly grated nutmeg
2 large eggs, lightly beaten
2/3 cup water
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons snipped fresh chives
Additional kosher salt and freshly ground black pepper

Directions:
Directions:
1. Combine the flour, salt, and nutmeg in a large bowl and stir well.
2. Whisk together the eggs and 2/3 cup water and add to the flour mixture, beating until just smooth. The texture should be the consistency of thick pancake batter. If too thick, whisk in 2 to 3 tablespoons more water.
3. Drop the mixture through a potato ricer, spaetzle maker or colander into a large pot of salted boiling water. Simmer until tender, 3 to 4 minutes.
4. Drain and rinse under cold running water. (Spaetzle may be made a day in advance. Keep covered and chilled. Can put in a re-sealable plastic bag for later use.)
5. Heat the butter and oil in a large skillet over high heat until hot. Add the spaetzle and cook, stirring often, until lightly browned and heated through, about 5 minutes. Add the chives and season with salt and pepper.

 

 

 

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