I was introduced to this dish when I started working at Tersiguel's in Ellicot City. I don't remember the whole dish, but I believe it was creamed cabbage, spaetzle, and I want to say rabbit. It was amazing. A very quick fresh pasta that you can season in tons of different manners. All you have to do is make an egg-milk-flour batter (though I'm sure you can swap out into gluten free and dairy free options fairly easily) that you drop into boiling water to set. Once it's set you saute with butter to get some color for added flavor. This is one of those culinary techniques that once you have, you'll go back to time and time again.
For this particular dish I used caraway and fennel for the flavors and I toasted and ground them for the batter. Outside of that step, this is as simple as you get. They do sell spaetzle paddles that you can use, I've found it just as easy to use the larger grate on a classic cheese grater. Put the batter on, rub it through with a spatula, and you get those beautiful little pasta bites.
Enjoy.
Ingredients
AP Flour 2 cups
Salt 1 tsp
White Pepper 1/2 tsp
Eggs 3 ea
Milk 3/4 Cup
Caraway, toasted and ground 1 tsp
Nutmeg, ground 1/4 tsp
Method of Procedure
Toast and grind your caraway*.
Sift your dry ingredients into a bowl.
Whisk your wet ingredients together so they are uniform.
Slowly add your wet ingredients to your dry while mixing. Continue to mix until it is completely blended.
Put into the refrigerator and rest for at least 15 minutes.
Bring a pot of salted water to a boil.
Once your pasta has rested and your water is at a boil, grab a spatula and a cheese grater.
Slowly add your pasta to the grater on the large sieve. Use the spatuala to spread it out. Once you've dropped about two cups of pasta stop and let it cook.
Stir the pasta so it doesn't stick. Once finished use a slotted spatula to remove that pasta from the water.
Place on parchment paper or a sprayed pan to ensure the spaetzle doesn't stick.
Repeat until done.
To pick up saute your spaetzle in butter until golden and crispy.
Enjoy
*You can use ground spices, but the flavors aren't as vibrant
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