This is one of my girls’ favorites. I credit the mushroom spaetzle at Prime Meats for opening their eyes to the delicious and weird world of mushrooms and spaetzle. The dough is very simple, the process (if you don’t have a special spaetzle maker) can get a little cumbersome, but it’s so good, and easy and nutritious and delicious. Below is the recipe, which I doubled for a meal for 3 very hungry girls and 2 moderately hungry adults. There were no leftovers.
In a bowl, place 1 cup all-purpose flour, 1 tsp salt, 1/2 tsp pepper, pinch of grated nutmeg and whisk to combine. Make a well in the middle.
In the well, place 2 large eggs, beaten and 1/4 cup milk. Fold together until combined. Let stand 10-15 minutes.
Boil a pot of water. Spoon 1/4-1/2 of the dough into a large holed colander, hold the colander above boiling water and force the dough through the holes with a rubber spatula. Let the spaetzle cook on the surface of the water for 2-3 minutes before scooping out with a slotted spoon and repeating the process again. Drain well.
Optional step: Add the drained spaetzle to a hot skillet with butter and pan fry to crisp it up a bit.
I finished mine with browned mushrooms and grated Romano cheese. If I had had thyme, that would have gone in with the mushrooms. If I had had time, I would have run to the garden 6 blocks away and cut lots of herbs to finish the spaetzle and the salad I served with it.
Forcing that dough through the holes.
The extra step of pan frying is great for texture, and for adding extra butter and oil to the dish.
Served with a romaine salad with lots of sliced kirby cucumbers, green olives, and yogurt & garlic dressing