Making Spaetzle with a Cooling Rack

 

This method of making Spaezle is easy to do.  It utilizes a cooling rack.  You basically force the batter through the rack using a spatula into boiling water.

In the food service industry, depending on the volume of spaetzle needed, a flat ware washing rack may be used over a large pan or pot of boiling water.  I have seen this done using a steam kettle.

The thickness of the batter impacts the overall shape and size of the spaetzle.

This is the recipe I use.

Spaetzle

 Yield: 14 – 3 oz servings

 13 oz flour, all purpose

½ tsp salt

1/8 tsp nutmeg

4 each egg

1 cup water

Butter, salt and pepper as needed

 Directions:

Combine well, eggs and water. 

Mix dry ingredients together well.

Whisk dry ingredients into water and egg mixture, until smooth and thick.

Push spaetzel batter through holes in a colander into boiling salted water.

Remove from water when they float.

Shock in ice water and drain.

Sauté in butter and season with salt and pepper for service.

 Note:

You can use milk in place of water.

Allow the batter to rest for at least 20 minutes after mixing to allow the gluten in the flour to relax.

As always your comments and questions are welcome.

Until next time, Bon Appetit Y'all!

Chef Leslie Bartosh
 

 

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