Parmesan spaetzle
- 2- 1/3 cups flour
- 3 eggs
- 1/2 cup water
- 2 tablespoons butter
- 1 teaspoon nutmeg
- 1 tablespoon garlic, chopped
- 1 tablespoon shallots, chopped
- handfull of parmesan cheese- freshly grated
Combine flour, eggs, water, nutmeg, salt and in a mixer slowly knead with a dough hook until all the flour is incorporated, and smooth and light on medium speed. Have a pot of boiling salted water ready and simmering. Have an ice bath of water if you plan to use the spaetzle later. Have a large saute pan if you plan to serve immediatly. Make spaetzle in batches. Place dough on a wet cutting board and with knife scrape strips of the dough into the simmering water. If you have a large hole colander or a spaetzle press. Spaetzle are done when they rise to the surface of the water. Remove with a slotted spoon and drain well. Spread spaeztle flat on a tray being careful the spaeztle neither stick nor dry out. If serving spaeztle later, place in ice bath, then flat on a tray. Begin to heat the butter in saute pan. When hot, saute the garlic and shallots quickly, add the spaeztle. Remove from heat, add cheese last minute, serve. 4-6 servings
