Recipes, re-invented from cooking shows
Buttery Spätzle or Spaetzle
Prep. Time:
Baking Time:
Total Time:
20 mins
10 mins
50 mins
Serves:
4
word
Ingredients
11 oz gluten-free plain flour 2 eggs 8 fl oz chilled water 1 pinch grated nutmeg salt
Method
Place the ingredients in a bowl and whisk to form a smooth batter. Rest in the fridge for at least 15 minutes
Bring a large pan of salted water to the boil and position your spätzle maker over the pan. Ladle a spoon of the batter onto the spätzle maker and use the scraper to push the batter back and forth over the holes, spilling the spätzle shapes into the water below
Repeat the process until you have used up the batter. Work in batches to avoid overcrowding the water. Depending on the size of the pan you can do around two ladles at a time. Use a slotted spoon to remove the cooked spätzle (which floats to the top when cooked) and transfer to a bowl of ice water.
Reheat to serve.
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Instructions
Place the ingredients in a bowl and whisk to form a smooth batter. Rest in the fridge for at least 15 minutes
Bring a large pan of salted water to the boil and position your spätzle maker over the pan. Ladle a spoon of the batter onto the spätzle maker and use the scraper to push the batter back and forth over the holes, spilling the spätzle shapes into the water below
Repeat the process until you have used up the batter. Work in batches to avoid overcrowding the water. Depending on the size of the pan you can do around two ladles at a time. Use a slotted spoon to remove the cooked spätzle (which floats to the top when cooked) and transfer to a bowl of ice water.
Reheat to serve.
Heading 5
Ingredients
11 oz gluten-free plain flour
2 eggs
8 fl oz chilled water
1 pinch grated nutmeg
salt
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