Sp�tzle
Source of Recipe
From "Scratch" by Maria Rodale
Recipe Introduction
"Sp�tzle are a type of German pasta. Meaning 'little sparrows,' they're small egg-based noodles or dumplings that are served to soak up gravy, butter, or sauce. Sp�tzle, like most comfort foods, aren't hard to make at all. I cook mine using a sp�tzle maker, but according to my blog readers, you can also use a colander or a cheese grater to form the nuggety shapes."
List of Ingredients
◦ 4 large eggs
◦ � cup whole milk
◦ 2 tablespoons extra virgin olive oil
◦ 2 cups all-purpose flour
◦ � teaspoon salt
◦ 1 tablespoon butter
◦ Chopped fresh Italian parsley leaves, for serving
Recipe
In a large bowl, combine the eggs, milk, oil, flour, and salt and whisk to combine. Allow the mixture to rest for 30 minutes (this will make for a smoother dough).
Bring a large saucepan of water to a boil over high heat. Working in batches, ladle a little of the dough into the sp�tzle maker, "grate" it into the water and cook for a few minutes or until the noodles rise to the top. Remove the sp�tzle from the pan with a slotted spoon and drain in a colander. Repeat with the remaining dough.
Toss the sp�tzle with the butter and serve immediately with any dish or stew that has a good amount of gravy. Alternatively, melt the butter in a large cast-iron skillet over medium-high heat, add the sp�tzle, and cook for 2 to 3 minutes, until the edges start to brown and go crispy. Serve sprinkled with the parsley.
Serves 4
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