Basil Spaetzle Recipes

ORIGINAL GERMAN SWABIAN SPAETZLE

Steps:

• Bring a large pot of salted water to a boil on the stove. While this is heating, sift the flour into a bowl.
• In another bowl, whisk the eggs with the salt and water.
• Gradually add the egg mixture to the flour and whisk together by hand or using an electric mixer until the batter is well beaten and bubbly, without any clumps of flour.
• Using a spaetzle maker or cutting board and bench scraper (or a long, think chef's knife) spread a thin layer of dough onto the board and slowly scrape strips directly into the boiling water.
• After 3-5 minutes, the first spaetzle that were added to the pot will begin bobbing to the top. This means they are cooked. They can be taken out with a skimmer and put into a colander to drain.
• Toss to coat with butter and add a sprinkling of salt and pepper. Serve hot.
• Lightly pan fry in butter until light brown and a bit crispy.
• Serve sprinkled with grated cheese, crumbled bacon, chopped fresh herbs, or sautéed onions.

FRESH BASIL PESTO

Steps:

• Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

BASIL SPAETZLE

Steps:

• In a bowl, combine flour, basil and 1 teaspoon salt. Stir in eggs and cold water; mix until dough is smooth. In a large kettle, bring water and remaining salt to a boil; reduce heat. With a rubber spatula, press dough through a colander into simmering water. Simmer for 2-3 minutes, stirring gently so spaetzle do not stick together. Drain; toss with butter.

SPAETZLE IN HERBED TOMATO CREAM SAUCE

Steps:

• Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
• Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
• Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.

HERBED SPAETZLE

Steps:

• 1. Mix the milk, eggs, herbs, salt and flour together. Bring a large pot of water to a boil. Add salt and bring to a boil again.
• 2. Melt the butter in a skillet over low heat. Sprinkle it with white pepper.
• 3. With a spaetzle maker or colander. Press the dough through the holes into the boiling water. Once the spaetzle rises to the top of the water scoop it out with a slotted spoon and toss it in the pan with the butter.
• 4. Repeat until all the dough is used up. Serve immediately.

SPAETZLE

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.