Spaetzle Basic Recipe Art Culinaire Issue

Steps:

• Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spatzle starts to float to the surface, cover the pan and keep covered until the spatzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.

Steps:

• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

Steps:

• Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
• Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.

Steps:

• Bring a 4- to 6-quart heavy pot of salted water to a boil and keep at a bare simmer. Fill a large bowl with very cold water and set aside.
• Whisk together flour and 1 teaspoon salt in a medium bowl. Whisk together milk, eggs, and crème fraîche in another bowl, then whisk into flour until batter is smooth.
• Working over barely simmering water, force half of batter through spaetzlemaker, food mill, or colander.
• As spaetzle float to surface (after about 1 minute), transfer to bowl of cold water with a mesh skimmer or sieve, then into a large sieve to drain. Repeat with remaining batter. Toss drained spaetzle with oil.
• Cut 1 stick butter into pieces, then heat in a deep 12-inch heavy nonstick skillet over moderately high heat until foam subsides and add spaetzle. (Skillet will be full.) Sauté, stirring occasionally, until golden on the edges, 10 to 15 minutes. Cut remaining 1/2 stick butter into pieces and add to spaetzle along with parsley, chives, thyme, sage, nutmeg, remaining 3/4 teaspoon salt, and pepper. Gently stir to coat.

Steps:

• Place 6 cups of water in a large pan on a stove, bring to a boil while mixing the rest of the recipe.
• Combine eggs, water, flour and salt, beating until smooth.
• Add bouillon cube to the boiling water.
• Put batter into the square basket of the Spaetzle Maker and place over a pot of boiling water.
• Slide basket back and forth letting tiny dumplings fall into the boiling water.
• When they are done cooking they will rise to the surface of the water.
• Use a large slotted spoon to dip them out into a large covered bowl.
• Repeat the process until all of the dough is cooked.