No one can resist the taste of spaetzle. It's undeniably one of Germany's best creations. And German spaetzle is even a hit during the holidays! So, join Robert Daugherty as he shares his heritage and skill in making German spaetzle.
Creamy and buttery, with a hint of fresh nutmeg, Robert mixes the batter by hand and then cuts the batter old-school-style on a spaetzle board. No mixers, fancy spaetzle makers or colanders. A perfect accompaniment to holiday Roast Goose. Robert's early culinary inspiration, Richard Lee Daugherty, would be proud!
Ingredients (batter makes 12-16 side portions):
For Spaetzle Batter
* 4 large eggs
* 6 oz (¾ cup) whole milk
* ½ tsp sea salt
* ground black pepper to taste
* freshly-grated nutmeg to taste
* 12 oz (2¾ cups) all-purpose flour
For Boiling, Sautéing & Finishing
* pot of boiling salted water
* bowl of ice water
* 4 tbsp unsalted butter
* 2-3 tbsp chopped Italian flat-leaf parsley
* kosher salt to taste
* ground black pepper to taste
Special Equipment
* nutmeg grater or microplane
* stockpot
* spaetzle board or colander
* spider skimmer
* medium sauté pan
Make creamy, buttery German-style spaetzle
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