The best side dish Spaetzle | jernejkitchen
The best side dish
Spaetzle
Made in 15 minutes from start to finish.
serves
2
0
people
preparation:
10
0
minutes
cook:
5
0
minutes

Spaetzle are soft egg noodles that are originating from a german speaking area (even though they are eaten in other parts of Europe as well, also in Slovenia). These little egg noodles are the perfect side dish for all kinds of sauces (mushroom, meat, vegetable) + they are done in 15 minutes from start to finish. So yes, these are definitely in the quick and easy category. You can cook them and serve them immediately, but we like to toast the outside for a minute in a pan with butter, to give them a nice, golden look. Truly divine and truly worth making if you haven't tried them yet. Happy cooking.

INGREDIENTS
serves
2
0
people
preparation:
10
0
minutes
cook:
5
0
minutes
Spaetzle
METHOD
preparation
    In a bowl whisk together flour, eggs, melted (but cold) butter, milk, water and a pinch of freshly grated nutmeg. Stir to get a nice, smooth mixture.
Cook
    Bring a large pot of salted water to a boil. Working in batches (3x), use a spaetzle maker or a grater with large holes to press the batter through. Cook for about 2 - 3 minutes in a boiling water. Transfer to a bowl filled with cold water to stop the cooking (or use immediately.) Drain the spaetzle, heat a bit of butter in a large pan and cook them for about a minute, just so that they get a nice, golden color.
Serve
    Serve your spaetzle with different sauces, with mushrooms or steak/other meat. Store in an airtight container in a fridge for up to 5 days or freeze for up to a month.

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