serves 4

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!

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