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
Recipe courtesy of Peter Schaffrath, Executive Chef, Hay Adams Hotel, Washington DC
- 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.