Spaetzle with Clarified Butter
recipe courtesy of martha stewart
- 6 - large eggs
- 1/2 cup - water
- 2 tbsp - olive oil, plus more for drizzling
- 1/8 tsp - course salt, plus more for water and serving
- 3 cups - all-purpose flour
- 1/4 cup - clarified butter, for reheating
- pinch of freshly grated nutmeg, plus more for serving
- Clarified Butter:
- 1 cup - unsalted butter
in a large bowl, whisk eggs. whisk in water, nutmeg, oil, and salt. add 2 cups flour. using your hands, mix until combined. add remaining cup flour, a little at a time, until thoroughly combined and a dough forms. it may not be necessary to add all of the flour. continue using your hands to beat the dough to remove any air pockets that may have formed. let rest for 15 minutes.
bring a large pot of water to a boil; add salt. prepare an ice bath; set aside. using an offset spatula, spread a small wooden cutting board thinly with rested dough. cut the dough crosswise into thin pieces with edge of spatula, and slide into the boiling water. when the spaetzle begins to float, use a slotted spoon to remove and transfer to ice bath. when completely cooled, drain well, and transfer to a large bowl. drizzle with enough oil to prevent it from sticking; toss to combine. the spaetzle may be made up to 1 hour in advance of your meal.
heat clarified butter in a large skillet over medium heat. add spaetzle, and cook until heated through. season with salt & nutmeg. serve immediately.
Clarified Butter -
in a small saucepan, bring butter to a boil over medium-low heat. continue to cook until the butter becomes foamy. remove from heat, and transfer to a small bowl. let cool. skim the foam from the surface and discard. pour off the clear liquid, leaving any remaining solids in the bowl. clarified butter may be stored, refrigerated in an airtight container, for up to 1 month.