I needed a quick, tasty, hands on recipe for this glorious, sunny Sunday. Yes, it was lunchtime and I didn’t want to settle for the usual sandwich and chips.
Well, I remembered I had this recipe for Breakfast Spaetzle.I know, you Silly, that it’s not breakfast time. But, spaetzle is Spaetzle. I would adapt the recipe to my lunchtime needs.
Two things I learned from this spaetzle making experience. No, three… One, I am no closer to replicating my German ancestors, Two, I really understand why they have spaetzle tools/presses, and three, love the tip about…
scrapping the dough with off with a sharp knife. There is a reason for these wonderful tips & devices. They make spaetzle making easy! Not that spaetzle is complicated, but the dough is sticky.
Spaetzle with Spinach & Parmesan Cheese
1 cup all-purpose flour
1/4 cup milk
1/2 tsp. salt
Few spinach leaves, chopped
Grated Parmesan cheese
Place flour on a work surface and create a well in the center. Crack 2 eggs into well and add milk. Use a fork to whisk the milk and egg together, then slowly extend outward to work in the flour until a dough forms.
Let me stop you here. A well with eggs and milk do not equal a mixture of dough! Well, at least for me.This was my first ‘well’ experience. Not pretty. That is why you do not see a mixed dough picture. 🙂
Revise: Mix flour, egg, milk, and salt in bowl until dough forms. Knead the dough a few time and form into a ball. Cover with saran wrap and let stand for 10-15 minutes.
During this time, bring 6 cups of water to a boil.
When dough is finished resting, press dough flat on a floured board. With a sharp knife, scrape small pieces of dough off and drop into boiling salted water. There should be only one layer at a time of spaetzle cooking. Boil gently for 5 to 8 minutes. They are done when they start to float. Remove with perforated spoon and let drain.
Next, heat a skillet and add real butter. Add chopped spinach and spaetzle, sautÃ© until they begin to take on a little color. Cook another 2 minutes.
Serve and sprinkle with Parmesan cheese. Enjoy!
Will I make this again? Of course. And hopefully, my spaetzle making will improve with time. I had fun trying this out. Next time, I will add some lemon zest (I was out of lemons). Ah, the Germans… excellent use of flour.
Now for the Gnocchi experiment…