Spaetzle with sage butter

Yield: 1 Servings

Measure Ingredient
2 \N Eggs
½ cup Milk
1 cup All-purpose flour
1 teaspoon Salt
½ teaspoon Ground pepper
¼ teaspoon Ground nutmeg
4 tablespoons Unsalted butter
2 tablespoons Chopped fresh sage

Combine the eggs and milk. Combine the flour, salt, pepper and nutmeg.

Using a wooden spoon add the liquid to the flour and mix to combine well.

Mix the dough well and let rest for 10 to 15 minutes.

Bring 4 quarts of water to a boil.

Using a spaetzle maker (a utensil that resembles a food mill) or passing the dough through a colander, position the utensil over the boiling water.

Pass the spaetzle dough into the water and allow to cook for 2 to 3 minutes or until the spaetzle floats to the surface. Use a spider strainer to scoop the spaetzle out of the water and place in a bowl. Melt the butter in a sauce pan, until it begins to turn brown. Add the chopped sage and pour the butter over the spaetzle and serve.

Yield: 4 to 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8845 Posted to MC-Recipe Digest V1 #536 by Angele Freeman <jfreeman@...> on Mar 22, 1997

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