One of my favorite things to order when I lived in German country for a year and a half was spaetzle. There’s something about that subtle butteriness to balance out a hearty jägerschnitzel. Unfortunately, it’s often made by using a specific tool that allows loose batter to drip from small holes into a pot of boiling water. This recipe alleviates the need for the tool and/or the batter.
Lastnight, I made German (jägerschnitzel, German potatoes and spaetzle) and decided to revamp this recipe and take a few pics of the process. I normally don’t like to do that but, I know working with biscuits in this way can be a little confusing. So, here it is.
1 can jumbo buttermilk biscuits
Water for boiling
Ice bath for shocking pasta Flour for dusting
2 tbs butter
2 tbs fresh parsley, minced
Salt to taste (optional)
Remove biscuits from can and separate on a nonstick surface. Sprinkle flour on work surface. Take one biscuit and pinch off small ½” pieces. Roll pieces in flour and vigorously roll back and forth between your hands to make a thin, oddly-shaped noodle. Set aside and dust with a little flour.
Repeat process until you you have finished all of the biscuits (this takes a lot less time if you have help in the kitchen). Bring half a stock pot of water to a boil. Take half of the dusted spaetzle and place it in a fine mesh strainer. Shake the excess flour off.
Carefully sprinkle the spaetzle into water and boil for 20 minutes. Meanwhile, fill a large bowl with cold water and ice. Once spaetzle is done, use a slotted spoon to transfer to the ice bath. Allow to sit for 15 minutes.
Transfer to colander and rinse thoroughly. Set aside.
Pour out the old water from the pot and ice bath and refill with fresh water and ice. Repeat process with the remaining spaetzle.
Once all of the spaetzle is boiled, melt 1 tbs butter in a large sauté pan. Add ½ of the spaetzle. Lightly brown on all sides. Mix in 1 tbs parsley and transfer to a dish. Cover to keep warm. Repeat process with remaining spaetzle. Serve immediately.