Chef Norm Boucher
Munich Haus, www.munichhaus.com, Chicopee, MA
- 2 ¼ lbs. Hi Gluten All trumps flour
- 1 cup fresh eggs (beaten)
- 1 Tbsp Salt
- 1 qt water
- 2 Tbsp Vegetable oil
- To finish Spaetzle you will need:
- 4 oz clarified butter
- ½ cup fine bread crumbs
Place flour in mixing bowl. Add salt.
Using low speed and paddle, slowly add all water and then add egg product. Once water and egg has mixed well, beat on medium speed until product has a smooth consistency. There may be a need to add a little more flour if the mix is not pulling away from the bowl. Once mix is completed let stand.
Using a 2 gallon pot bring 1 ½ gallons of water to a boil.
You will need a large colander and a kitchen spoon. Place approximately a cup of mix into the colander and force it through the holes with a kitchen spoon, dropping it into the boiling water. Continue process until all mix is used up.
Let cook for approximately 5 minutes.
Drain into colander and rinse thoroughly with cold water. Be sure to rinse thoroughly to remove excess starch.
Let drain and coat with a little vegetable oil to avoid clumping.
Spaetzle can be cooked immediately or it can be held in the refrigerator for several days.
When ready to serve Spaetzle. Add clarified butter to large non-stick skillet.
Add bread crumbs and let brown slightly.
Add about 2 quarts (about 2 ¼ lbs.) of Spaetzle to skillet and sauté until hot and light brown in color. Two quarts of Spaetzle feeds about eight guests. Repeat process as much as necessary.
Yield: 8lbs, Serves about 30.
Recommended wine/beer for Spaetzle:
Château Le Sartre 2001 Pessac-Léognan [Bordeaux, France]
Can you imagine the poor wine that has to serve as [perhaps one should say be subservient to] an accompaniment to bacon, mustard, onions and dill pickles folded into beef [not to make it too easy, let’s not forget the Sauerkraut]. The more I contemplate the match, the more I am tempted to recommend Paulaner Oktoberfest or Augustinerbräu Lager. To the rescue comes Ch. Le Sartre, a sturdy and earthy red Bordeaux from the region formerly known as Graves. I suppose it came to be called Graves because of all the gravel in the vineyards. It is the gravel composition that gives the wine a flavor of earth, iodine and mushrooms, and it is the oak-aged Cabernet that wraps it in a blanket of cassis and cedar. The cabbage and pickles will still be sour and dill, but the complexity of our 5-year old Bordeaux will wash them down all the same.