What is spaetzle (pronounced shpet-sluh) you ask? I didn't know until last night, but basically it is a German gnocchi type thing. It is similar to gnocchi, except it is much smaller (pea sized as apposed to tootsie roll sized like most gnocchi). My brother-in-law mentioned it while we were discussing a restaurant we both enjoy but had temporarily "forgotten" if it were. They are a pub and do a big Oktoberfest thing at the restaurant all during the month of October. He asked me to learn how to make spaetzle because he has enjoyed the spaetzle from Porcupine and the cook (a friend of his) told him that the real stuff is even better.
Well, being the curious cook that I am, I couldn't wait a couple of weeks until I had an appropriate meal to serve it with, so I just had to try it out. I tried it, and it is delicious. A perfect alternative to rice or potatoes with your next grilled fish or chicken dinner. I just tossed it in a little butter and some freshly grated parmigiana-reggiana cheese and a little sprinkle of parsley. I stole this recipe for Tyler Florence and I don't think he will mind! Try it next time you want a simple side.
Spaetzle
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons butter
1/4 cup freshly grated parmigiana - reggiana cheese
In a large bowl, combine the flour, salt, pepper and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick (it is like a really sticky pancake batter). Let the dough rest for 10 to 15 minutes.
Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot and cause the spaetzle to stick together. Cook a few minutes until the spaetzle floats to the surface, stirring gently to prevent sticking. Remove the spaetzle from the simmering water using a skimmer and give it a quick rinse with cool water. Repeat with remaining dough.
In a large skillet over medium heat melt the butter. Add the spaetzle, tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color. Remove from the heat and toss with the grated cheese. Top with some fresh finely chopped parsley for color.
This would work as a large side dish for two or a small side for four.
Notes: I made this with half whole wheat pastry flour (ground soft white wheat) and half white all purpose flour. I didn't even notice the whole wheat. It was perfectly spiced for my taste, but Tyler does mention seasoning with salt & pepper before serving. Elizabeth claimed she didn't like it, but I think she would next time, especially if I added more cheese to her portion. Also, this is a little "heavy", or maybe the word is rich?, so a small amount will do you fine as a side.