Späetzle Sautéed with Shallots

• Vegetarian

• Produce

  • 1 tbsp Shallot or onion

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/8 tsp Nutmeg
  • 1/4 tsp Pepper
  • 1 1/4 tbsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1 tbsp Butter
  • 1/3 cup Milk

Found on chefintheburbs.com

Description

Ingredients

• 1 tablespoon salt
• 1 cup all-purpose flour
• 1 egg
• 1 egg yolk
• ⅓ cup milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon nutmeg
• 1 tablespoon oil
• 1 tablespoon minced shallot or onion
• Optional: 2 teaspoons Dijon
• 1 tablespoon butter

Directions

• Bring two quarts of water and 1 tablespoon salt to boil in a four quart pot.
• In a medium sized bowl, combine flour through nutmeg. Let rest until water is fully boiling.
• Reduce heat to low. Being careful of hot steam and taking care not to splash water on yourself, press and scrape half of the dough through a colander with large holes, the large holes of a box grater, or the largest holes for a ricer directly into the boiling water, scraping the dough off so that small pieces fall into the water.
• Return to high heat and boil until späetzle float. With a slotted spoon remove them to a large bowl. Repeat with remaining dough.
• Heat oil and shallot/onion in a large sauté pan over medium high heat.
• Pat any excess water off them with a paper towel and add them to sauté pan. Add Dijon if using. Cook until lightly brown and crisp, two or three minutes.
• Toss with one tablespoon of butter and serve.