Spinach spaetzle are a perfect side dish for venison, or any other roast meat. Recipe from Peter Schaffrath, Executive Chef, Hay Adams Hotel, Washington, D.C.
- 1 package fresh baby spinach 5-ounce
- 2 eggs
- 8 egg yolks
- 3-1/4 cups flour plus 3 tablespoons
- 3/4 cup water
- 2 tablespoons butter
Wash and clean the spinach, then separate the leaves from the stem. Drain the spinach and blanch it for a minute in boiling salt water. Drain, rinse, in ice-cold water and squeeze out all the liquid.
In a mixer, purée the spinach with the egg and egg yolks and pour the mixture into a large bowl. Gradually sift the flour into the bowl, slowly add the water and salt and work all the ingredients into a pasta dough, which shouldn't be too firm.
Spread a part of the dough thinly onto a wooden Spätzle board and cut thin strips of dough into the boiling water using a dough scraper.
Cook the noodles for about 3 minutes. Remove the noodles using a skimming ladle and briefly place them in ice water. Take them out again and let them drain well. Repeat the steps with the remaining dough.
Toss the finished Spätzle in melted butter and serve immediately.
Recipe courtesy of Peter Schaffrath, Executive Chef, Hay Adams Hotel, Washington DC