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Author Notes: Your leftover sage? Brown it up with pasta made with all that flour you have in the cupboards.
I am pretty sure the first time you make spaetzle, you make fatal mistakes. Its all about the consistency of the batter and having a good pot and colander combo that are about the same size. —cookingwithleftovers
teaspoon salt plus more for end seasoning
water, plus a bit more as needed
tablespoons chopped sage
- Mix the flour and salt together, and then the eggs and water together. Fold the wet into the dry ingredients and beat it really hard for 5 minutes. You want it drippy, not pasty, so I had to add a bit more water, small amounts at a time.
- Then into a small pot (the size of your colander works best), bring some water to a boil.
- Pour some of the batter into a colander (I did about 1/4 of it), and use a wooden spatula to move the batter around the colander and push it down so it drips out into the pot through the holes. Keep the colander about 6 inches from the pan, don’t rest it on the pan.
- After about 5 minutes, you should have pushed all the dough out, and by that time the spaetzle has cooked and is floating to the surface. Fish it out with a slotted spoon. Repeat. I did it about 4 times.
- Add a little butter to your spaetzle between batches so it doesn’t stick…
- Then in a big pan, add the butter and sage and cook on medium until you get foam and everything is browned, maybe 10 minutes. Add the spaetzle and cook for another 10 minutes, letting it brown a bit and not stirring it.
- Season really well, mix it up, and then eat it all.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer