| Level: | Easy |
| Total: | 45 min |
| Prep: | 35 min |
| Cook: | 10 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt
- 3 cups all-purpose flour
- Freshly ground pepper
- Large pinch of freshly grated nutmeg
- 1 cup sour cream
- 1 cup seltzer
- 3 large eggs
- 1/3 cup chopped fresh dill and/or parsley
- 1 tablespoon whole-grain mustard (optional)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 4 tablespoons unsalted butter
Instructions
- Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
- Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 347 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 100 mg |
| Sodium | 327 mg |
Reviews
Spaetzle nice and light and tasty. I would not fry them in the pan with the butter as long as it said…they got too brown. I would stir them more often.