1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
2 extra large eggs
1/2 cup milk
1 1/2 teaspoons Dijon mustard
2 cups water
4 cups chicken stock
2 Tablespoons melted butter
1 Tablespoon chopped fresh flat-leaf parsley
In a medium bowl combine the flour, baking powder and salt. In a separate bowl, beat together the eggs, milk and mustard. Add the wet ingredients to the dry, beating well with a wooden spoon to create a fairly elastic batter; set aside.
In a large saucepan, bring the water and stock to a simmer. Using a spätzle maker, a colander with large holes, or a large slotted spoon, drop small bits of the batter into the hot liquid. As soon as the spätzle float to the surface, lift them with a slotted spoon or strainer and transfer them to a serving dish. They should be delicate and light, although slightly chewy. If they are too heavy and dense, add a few more drops of milk to the remaining batter before continuing.
Once all of the spätzle have cooked, drizzle them with the melted butter and sprinkle with the parsley. Enjoy!
Printed from thegalleygourmet.net
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