Spätzle With Parmesan And Parsley
Vita and I have been craving hearty, comfort foods lately and while we were watching Guy Fieri on Food Network Saturday morning, we caught this recipe. This is the perfect pairing for our Chicken Jägerschnitzel and it turned out amazing.
Spätzle with parsley and Parmesan.
Ingredients:
- 1/2 cup cold water
- 1 3/4 cups flour, plus extra for kneading
- 2 eggs
- 1 teaspoon salt
- 3 quarts low sodium chicken stock
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 2 teaspoons fresh chopped flat-leaf parsley
- 2 tablespoons finely grated Parmesan, plus extra for garnish
- Salt and pepper to taste
Preparation:
1. In a medium bowl, combine water, flour, eggs and salt with a wooden spoon. Place dough mixture on a clean cutting board. Flour both sides of the dough and roll into a long rectangle, approximately 12 by 2-inches and 1/8-inch thick. With pizza cutter, cut into strips, 2-inches in length and 1/4-inch wide.
2. Bring chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop spätzle in batches into boiling stock and cook until pasta floats to the surface. Remove and immediately transfer to the ice bath. Drain spätzle and hold on sheet pan. Continue with the other batches.
3. Once you’ve completed the cooking, in a medium saute pan, add butter, and melt over medium heat until butter turns a light brown. Add garlic and cook until it becomes lightly colored. Add spätzle to the pan to heat through. Add parsley, cheese, salt and pepper, to taste.
It’s really wonderful, very filling and is pretty simple. If you’ve never made your own noodles, this is a great dish to give it a go. It can be made gluten free with Red Mill flour as well.
(1 votes, average: 5.00 out of 5)
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Oh, I love love love spaetzle. In fact, I think it’s what first triggered thoughts that I might want to be a chef. When I was four years old, I cooked with some of our friends in Germany, and we made spaetzle. I told my dad I wanted to be a chef when I grew up, so he bought me a spaetzle press before we left.
I love spaetzle! This looks delicious — there’s nothing better than hearty chunks of pasta
I’ve never had spaetzle before, but it certainly easy enough, and plenty tasty. Thanks for sharing!
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I made this last Saturday and it was out of this world!! Simple, and oh so easy. I had never made home-made noodles – I was surprised how easy they were to make. Of course your instructions were purrr-fect!
Thanks for a great recipe.
Rony
[...] turkey bacon instead of using pork. It turned out to be a phenominal meal and matches well with the Spätzle With Parmesan And Parsley that was featured in the same episode, which we also made that [...]
[...] turkey bacon instead of using pork. It turned out to be a phenominal meal and matches well with the Spätzle With Parmesan And Parsley that was featured in the same [...]
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