Spaetzle
Submitted by corrinne
German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.
YIELD
10 servingsPREP
20 minCOOK
10 minREADY
30 minChavrie goat cheese is the twist that makes these spaetzle special, adding creamy tang to the classic egg noodle dough.
The dough gets pressed through a spaetzle maker into boiling water where the little dumplings bob to the surface when cooked.
Finish them in butter for a side dish that’s perfect alongside schnitzel or sauerbraten, or toss them into soup for extra heartiness.
Kitchen Tips
- Let dough rest 10 minutes so gluten relaxes and it presses through easier
- Work in batches so spaetzle don’t clump together in the pot
- Shock in cold water immediately after cooking to stop the cooking process
- Sauté in butter just before serving for best texture and flavor
Ingredients
Directions
Combine eggs, salt, pepper, nutmeg and parsley. Mix well Work in the flour and Chavrie® by hand to form a smooth consistency Let rest for 10 minutes Meanwhile bring a large pot of salted water to a boil Using a spaetzle press drop dough in boiling water When spaetzle float they are cooked Remove spaetzle with a spider and shock them in cold water. When chilled drain well To serve spaetzle sauté in butter
Serving Suggestion: Serve spaetzle as a soup garnish heat in the microwave there is no need to sauté
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