Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato ricer.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together flour, nutmeg, and parsley; season with salt and pepper. In another bowl, whisk the milk, eggs, and five tablespoons oil until smooth, then whisk milk mixture into the flour mixture until combined.

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  • Bring the water to a boil in a large pot; add salt. Working in batches, pass batter through a potato ricer fitted with a 1/8-inch-hole blade into the water (or push through large holes of a colander with a rubber spatula). Cook until spaetzle float to the top, about 30 seconds. Use a slotted spoon to transfer them to a colander. Repeat until all batter is used.

  • Heat remaining two tablespoons oil in a large nonstick skillet over medium-high heat. Add beans, saute until just tender. Add spaetzle, season with salt and pepper, and cook until heated through. Serve immediately; garnish with parsley.

Reviews (1)

26 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
01/04/2012
Great winter side dish. I used pre-made spaetzle to make this recipe easier to prepare. It is delicious! I'll be making this one again.