- TM 31
Ingredients
- 300 grams plain flour
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 pinches ground pepper
- 100 grams milk, plus about 100g extra, (cows, sheeps, goats, nut/rice, whatever milk you can have)
- 4 eggs
- 4 tablespoons Butter, (optional; see last step)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Crack eggs into TM bowl. Beat on speed 4 for 10 seconds.
Place remaining ingredients (except butter and extra milk) in bowl. Mix on speed 5-6 until smooth (about 1 min). You want a dough just a bit thicker than pancake batter, otherwise it will not go through the holes of your colander/spaetzle press.
Transfer dough to large bowl, cover, and let rest for half an hour.
Put a large pot of water on high heat on the stovetop. Bring to the boil.
Once water is boiling, ladle a scoop of dough onto a spaetzle maker or a colander with medium/large holes (use a spoon to get the dough out of the ladle quickly, otherwise the dough will start to cook before you can get it through the spaetzle maker). Use the scraper (or a spatula, if using a colander) to scrape the dough along the spaetzle maker/colander - the dough will drop through the holes into the boiling water. Do only one ladle at a time, you don't want to overload the saucepan.
Let the spaetzle boil for a few minutes, then scoop them out with a skimmer and put them in a strainer to let the water drip off while you do the next batch.
Once all the spaetzle are boiled, melt 2 tablespoons of butter in a large frying pan and fry half the spaetzle in a frying pan for a couple of minutes. Melt another 2 tablespoons of butter and fry the last of the spaetzle.
Note: this step is not necessary if serving spaetzle as a side. Lately I have taken to skipping this step completely; however, if you are serving spaetzle as a dish in it's own right (rather than as a side for goulash, stroganoff etc), then it would be a good idea to do this step.
Serve with your main meal.
Tip
Spaetzle is a delicious alternative to rice or pasta. It's best with saucy dishes such as goulash, stroganoff, even a beef casserole.
I've posted a vlog to show how to make the spaetzle here: //www.youtube.com/watch?v=9NJsQ43KZuc&feature=youtu.be
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I halved this recipe and it was enough as a pasta substitute with ragu for my boyfriend and I. Very nice for a change. I fried it in the butter and added parmesan cheese as well. I was confused with what to do with the extra milk, so I just added it to the batter as it looked a bit too thick.
Hi & Thanx for this recipe - I grew up with Spaetzle, luv it, but this recipe was my first TM attempt... Yum! Just wondering though - what's the second 100g milk for & when should I have used it? Seemed fine without. Only adjust't I made was using half continual flour, giving it more "substance". Will def be making again
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