Spatzle

Instructions

1. sift the flour and salt together into large bowl and gradually beat the eggs then water until you have a batter with a thick pouring consistency. Allow to rest for 2 hours and make the beurre noisette (see below)
2. Bring a large pan of water to the boil, have ready a large bowl of iced water. Place a spatzle plate or colander over the pan of boiling water.
3. Cook the spatzle in batches, ladle some runny dough onto the plate and immediately rub through using a dough scraper or the back of the ladle, As soon as the dough is through, remove the plate. When they are just cooked the spatzle will rise to the surface. Allow them a few more seconds, then lift out with a slotted spoon into the bowl of iced water. Repeat in batches until the dough is used up. Drain and dry on kitchen paper.
4. Fry the spatzle in batches. Heat a quarter of the beurre noisette in a large frying pan, add half the spatzle and fry until lightly browned. Add another quarter of the butter and continue to fry until the spatzle are puffed up and crispy. Season generously with salt, pepper and nutmeg to taste. Drain on kitchen paper and keep warm while you fry the rest. Serve hot, sprinkle with herbs
5. sift the flour and salt together into large bowl and gradually beat the eggs then water until you have a batter with a thick pouring consistency. Allow to rest for 2 hours and make the beurre noisette (see below)
6. Bring a large pan of water to the boil, have ready a large bowl of iced water. Place a spatzle plate or colander over the pan of boiling water.
7. Cook the spatzle in batches, ladle some runny dough onto the plate and immediately rub through using a dough scraper or the back of the ladle, As soon as the dough is through, remove the plate. When they are just cooked the spatzle will rise to the surface. Allow them a few more seconds, then lift out with a slotted spoon into the bowl of iced water. Repeat in batches until the dough is used up. Drain and dry on kitchen paper.
8. Fry the spatzle in batches. Heat a quarter of the beurre noisette in a large frying pan, add half the spatzle and fry until lightly browned. Add another quarter of the butter and continue to fry until the spatzle are puffed up and crispy. Season generously with salt, pepper and nutmeg to taste. Drain on kitchen paper and keep warm while you fry the rest. Serve hot, sprinkle with herbs

• Servings : 4-6
• Course : Snack
• Recipe Type : Snacks