Chef John's Classic Spätzle with Toasted Butter

Introduction:

Welcome to a special recipe from Chef John at Food Wishes. Today, we are mastering the art of making Spätzle, a traditional German dumpling that also passes for a quick free-form pasta. What's wonderful about this dish is not just its simplicity and quick cooking time, but also its versatility. This comfort food pairs beautifully with a variety of sauces and is the perfect accompaniment to many meats and stews. Let's create the world’s easiest pasta with a delightful toasted butter topping!

Ingredients:

- 1 1/2 cups all-purpose flour

- 1 large egg

- 1/2 teaspoon salt

- A pinch of cayenne pepper (optional)

- 1 tablespoon crème fraîche (or sour cream or yogurt)

- Approximately 3/4 cup whole milk (adjust based on consistency)

- Additional flour or milk for adjusting batter

- Butter for toasting and sautéing the Spätzle

- Salt for boiling water

Instructions:

1. In a mixing bowl, combine the flour, egg, salt, cayenne, and crème fraîche. Start by stirring in roughly half of the milk. Using a whisk, mix until smooth.

2. Check the consistency of your batter. It should drip slowly off the whisk rather than run off quickly. If it's too thin, mix in more flour, a little at a time. If too thick, add a bit more milk. Aim for a batter that reluctantly drips from the whisk, holding its shape for a moment before falling.

3. Once you've reached the desired consistency, clean off the whisk with a spatula and set your batter aside to rest briefly.

4. Prepare your toasted butter sauce by melting butter in a pan over medium heat. Swirl occasionally until it turns a golden brown color. Be careful not to burn the butter – you decide how far to toast it based on preference.

5. Bring a pot of salted water to a rolling boil. On the smooth side of a cheese grater placed over the pot, pour a couple of spoonfuls of batter. Use a spatula to gently push the batter through the holes into the boiling water.

6. The Spätzle will start to float when done (this should only take a minute or two). As they float to the top, use a slotted spoon or strainer to remove them and transfer directly into your pan with the toasted butter. If necessary, stir the Spätzle in the water to prevent sticking.

7. Repeat the process until all the batter is used, working with just a few spoonfuls of batter on the grater at a time to avoid overcrowding the pot.

8. Once all your Spätzle are in the butter, cook for an additional minute to ensure they’re thoroughly coated and slightly crisping on the edges.

9. Serve immediately as an accompaniment to your favorite dishes or enjoy the Spätzle as a delightful meal on their own.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Equipment: Mixing bowl, whisk, spatula, cheese grater, pot for boiling water, pan for toasting butter.

Cooking Tips: Adjust the Spätzle batter’s consistency as needed – it’s key to perfect Spätzle. If you don't have crème fraîche, sour cream or yogurt are good substitutes. Use the smooth side of the cheese grater to make the Spätzle pressing easier.

Servings: 4

This recipe is proudly attributed to Chef John from Food Wishes. Feel free to visit the YouTube channel at https://www.youtube.com/@foodwishes for more delicious recipes.

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YouTube channel - Food Wishes: https://www.youtube.com/@foodwishes

Spätzle: Soft egg noodles, often with cheese.