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Spaetzle are the world's smallest dumplings and arguably the easiest free-form pasta to make. They have a tender yet firm texture and a rich, buttery flavor that pairs perfectly with any braised dish or simple herb butter.
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Whisk flour, egg, milk, and crème fraîche into a thick, slow-dripping batter. → Toast butter in a skillet until golden brown and nutty. → Push batter through a cheese grater into boiling salted water. → Scoop out dumplings once they float and toss them in the brown butter. → Sauté briefly and finish with fresh herbs.
Whisk flour, egg, milk, and crème fraîche into a thick, slow-dripping batter. → Toast butter in a skillet until golden brown and nutty. → Push batter through a cheese grater into boiling salted water. → Scoop out dumplings once they float and toss them in the brown butter. → Sauté briefly and finish with fresh herbs.
Spaetzle are the world's smallest dumplings and arguably the easiest free-form pasta to make. They have a tender yet firm texture and a rich, buttery flavor that pairs perfectly with any braised dish or simple herb butter.
In a mixing bowl, combine all-purpose flour, one large egg, salt, a pinch of cayenne, a spoonful of crème fraîche, and a splash of milk.
Whisk the mixture until smooth. Evaluate the consistency: it should drip slowly off the whisk rather than running off quickly. Add more flour if too thin, or a bit of milk if too thick.
Melt butter in a skillet over medium heat. Sauté and swirl occasionally until the butter toasts to a beautiful golden brown color (beurre noisette).
Bring a pot of salted water to a boil. Position a large-hole cheese grater (smooth side up) over the pot.
Place a few spoonfuls of batter onto the grater and use a spatula to push the batter through the holes into the boiling water.
Consistency is key: the batter should be thick enough to require a spatula to push it through the grater, but not so thick that it's a dough.
Use the smooth side of the cheese grater to prevent scraping off bits of metal or rubber from your spatula into the food.
Spaetzle cook almost instantly; they are ready the moment they rise to the surface of the boiling water.
This recipe can be scaled up easily for larger crowds and made ahead of time to be reheated in sauce later.
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