Spaetzle

Recipe Ingredients

4		Egg yolks
1		Egg
1 3/4 cups	414ml	Milk
1 lb	454g / 16oz	All-purpose flour - (abt 3 cups)
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4 oz	113g	Unsalted butter - melted
1/2 cup	118ml	Peanut oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 oz	56g	Unsalted butter
1 tablespoon	15ml	Minced fresh parsley

Recipe Instructions

In a small bowl, beat the egg yolks, egg, and milk together.

In a medium bowl, combine the flour, nutmeg, salt and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not over mix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.

Bring salted water to a boil. Place a perforated hotel pan (or a large-holed colander) on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes.

Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days.)

When ready to serve, over high heat place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Let cook for 2 minutes without moving the pan to achieve a good brown color. Add the butter and start to saute the spaetzle. Saute until golden brown. Season to taste with salt and pepper. Finish with a sprinkle of parsley.

This recipe yields 6 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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