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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Chef Rob Feenie Ingredients:
7 eggs |
1 ounce water |
1 ounce vegetable oil |
3 tablespoons grainy mustard |
1 lb all-purpose flour |
salt |
fresh ground white pepper |
Directions:
1. In a large bowl, mix eggs, water, oil and grainy mustard.
2. Slowly incorporate flour while sifting into egg mixture and season.
3. Bring a large pot of salted water to a boil.
4. Put spaetzle dough through a ricer or a spaetzle machine directly into boiling water and cut off.
5. Allow spaetzle to cook in water for 2 to 3 minutes.
6. Remove spaetzle and plunge into an ice bath.
7. When cooled down, remove from ice bath and dry on a clean towel.
8. Coat spaetzle with a little oil and refrigerate until ready to use.
9. To serve; in a large fry pan, over high heat, add a couple of tablespoons of butter and allow to brown.
10. Add a little spaetzle and toss to coat.
11. Allow to continue to cook until spaetzle becomes a little crispy.
12. Season with salt and serve immediately.
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