One special spaetzle

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
120ml cold water
245g plain flour, plus extra for kneading
2 eggs
1 tsp salt
3L reduced salt chicken stock
45g butter
3g minced garlic
5g fresh chopped flat-leaf parsley
15g finely grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
1) In a medium bowl, combine the water, flour, eggs and salt with a wooden spoon. Place the dough mixture on a clean cutting board. Flour both sides of the dough and roll into a long rectangle, approximately 30cm by 5cm and 0.25cm thick. With pizza cutter, cut into strips, 5cm in length and 0.5cm wide.

2) Bring the chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop the spaetzle in batches into the boiling stock and cook until the pasta floats to the surface. Remove the pasta to the ice bath. Drain the spaetzle and hold on a sheet pan. Continue with the other batches.

3) In a medium saute pan, melt the butter over a medium heat until it turns a light brown. Add the garlic and cook until it becomes lightly coloured. Add the spaetzle to the pan to heat through. Add the parsley, cheese, salt and pepper, to taste.

4) Serve in a bowl, garnished with the remaining Parmesan.

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