One Special Spaetzle
- 1/2 cup cold water
- 1 3/4 cups flour, plus extra for kneading
- 2 eggs
- 1 teaspoon salt
- 3 quarts low sodium chicken stock
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 2 teaspoons fresh chopped flat-leaf parsley
- 2 tablespoons finely grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
- Special equipment: pizza wheel
- In a medium bowl, combine water, flour, eggs and salt with a wooden spoon.
- Place dough mixture on a clean cutting board.
- Flour both sides of the dough and roll into a long rectangle, approximately 12 by 2-inches and 1/8-inch thick.
- With pizza cutter, cut into strips, 2-inches in length and 1/4-inch wide.
- Bring chicken stock to a boil in a large saucepan.
- Fill a large bowl with ice water.
- Drop spaetzle in batches into boiling stock and cook until pasta floats to the surface.
- Remove pasta to the ice bath.
- Drain spaetzle and hold on sheet pan.
- Continue with the other batches.
- In a medium saute pan, add butter, and melt over medium heat until butter turns a light brown.
- Add garlic and cook until it becomes lightly colored.
- Add spaetzle to the pan to heat through.
- Add parsley, cheese, salt and pepper, to taste.
- Serve in a bowl, garnished with Parmesan.
cold water, flour, eggs, salt, chicken stock, butter, garlic, flatleaf, salt, pizza wheel
Taken from www.foodnetwork.com/recipes/guy-fieri/one-special-spaetzle-recipe.html (may not work)