Spaetzle

Simplest Homemade Spaetzle
Recipe from The Balthazar Cookbook, technique from trial and error via smittenkitchen

2 cups (250 grams) all-purpose flour
7 large eggs
1/4 cup (59 ml) milk

Combine the flour, eggs and milk in a large bowl. Cover with plastic wrap and refrigerate for 1 hour, or overnight.*

Prepare an ice bath. Bring a large pot of well salted water to boil. If you’ve got aspaetzle maker, use it. Otherwise, I put the batter in a bag and snipped out bits of dough with scissors. It make more gnocchi sized dumplings, but was very easy with no clean up required. Boil for 2 to 3 minutes then use a slotted spoon to fish spaetzle out and drop it in the ice bath. Continue with remaining batter in 3 batches. 

When you’re done with the batter, drain the spaetzle well and toss it with a small amount of olive oil to keep it from sticking. You can use it right away, or keep it in the fridge for a day until needed.

* The rest really does make nicer batter

I tossed my dumplings with pea vine pesto from the CSA basket.