Spaetzle Recipe Quick and simple to prepare, this pasta has a nice chewy texture. It makes a great presentation, especially when paired with brisket. The shape of the spaetzle will vary depending on the size of the holes in your colander.
Recipe courtesy of Williams-Sonoma
- 2 1/4 cups water, plus more as needed
- 3 eggs
- 2 cups matzo meal
- 2 teaspoons salt, plus more, to taste
- 1/4 teaspoon freshly ground pepper, plus more, to taste
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 In a large bowl, whisk together the 2 1/4 cups water, the eggs, matzo meal, the 2 teaspoons salt, the 1/4 teaspoon pepper and the nutmeg until smooth, adding more water as needed until the mixture resembles pancake batter. Refrigerate for 1 hour.
- 2 Fill a large pot two-thirds full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
- 3 Hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Cook the noodles for 1 minute. Using a slotted spoon or a mesh strainer, transfer the noodles to the ice water. Repeat with the remaining batter. Drain the spaetzle well in a colander with small holes so the noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
- 4 Just before serving, in a large nonstick sauté pan over medium heat, warm the olive oil. Add the spaetzle and sauté, stirring frequently, until the noodles are heated through, 3 to 5 minutes. Season with salt and pepper and transfer to a warmed large serving bowl. Garnish with the parsley and serve immediately.