Spatzle Pressure Cooker Recipe

Spatzle Pressure Cooker Recipe

Ingredients

SERVES 4 to 6

• 3 cups all-purpose flour
• 1 teaspoon salt
• 3 large eggs
• 2/3 to 1 cup cold milk or water, as needed
• 1 tablespoon butter
• sour cream.

Method

1. In a medium bowl, combine the flour and salt
2. Make a well and add the eggs and milk to the center
3. Blend well with a wooden spoon until evenly moistened; the dough will be very thick and moist
4. If you use 2/3 cup of liquid, you will have a firm dough; if you use a bit more, it will be softer
5. It can be made either way
6. Cover with plastic wrap and let rest at room temperature 30 to 45 minutes
7. In a large stockpot, bring salted water to a rapid boil
8. Place the spatzle maker over the boiling water; it will rest on the rim of the pot
9. Place the dough in the hopper and slide the carriage back and forth, dropping pear-shaped bits of dough into the water
10. If shaping by hand, place the dough on a wet cutting board or plate and rest it on the rim of the pot
11. Using a damp paring knife or soup spoon, cut off little irregular portions the width of a pencil and about ½ inch long at the edge of the plate and let them fall into the boiling water
12. Work quickly
13. Simmer, uncovered, until they float back up to the surface, 1 to 2 minutes
14. Remove with a fine mesh strainer or slotted spoon, shake off the excess water, and place in a shallow casserole
15. Toss with 1 tablespoon of unsalted butter and dab of sour cream to keep them from sticking
16. Bake for 8 to 10 minutes in a 350° F oven
17. Serve immediately as a side dish to your chicken paprikas, or cover and refrigerate up to 8 hours and reheat in the oven at 300° F for 12 to 15 minutes

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