Spätzle (Garlic Dumplings with Emmentaler)

Very tasty noodle.  This recipe adds cheese and parsley which can be left out to make a basic Spätzle.  I like making a pot of chicken soup then adding Spätzle, just press the dough into the soup as it is simmering.

Recipe and photo from www.saveur.com

2 heads of garlic
2 tbsp. extra-virgin olive oil
1⁄2 cup milk
1⁄4 cup finely chopped flat-leaf parsley leaves
1⁄4 cup finely chopped basil leaves
6 tbsp. unsalted butter
1⁄4 tsp. kosher salt
3 eggs, beaten
2 cups flour
1 cup grated emmentaler cheese

1. Heat oven to 450°. Halve garlic crosswise with a knife and brush with olive oil; wrap with foil. Roast until soft, 1 hour. Let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a paste.

2. Melt 2 tbsp. of the butter and add to paste. Then add milk, parsley, basil, salt, and eggs; stir until smooth.

3. Put flour into a large bowl; form a well in center. Slowly pour in the garlic–milk mixture, stirring with a fork to form a smooth batter.

4. Bring a 5-qt. saucepan of salted water to a boil over high heat. Set a perforated spätzle-making disk over the pot. Working in batches, scrape batter through holes into water. Cook until dumplings rise to surface, about 1 minute. Using a slotted spoon, transfer dumplings to a baking sheet.


If you don't have a "spätzle-making disk ", try using a cheese grater with larger holes, a colander, large slotted spoon or something else with holes large enough to press the dough through.  A potato ricer is a good substitute. You can also do it the old-style method buy cutting the spätzle off of a cutting board.   Here are some examples of makers - Spätzle Maker at Amazon, Wiki-Pedia Spätzle Entry or Board Method.    

5. Heat remaining 4 tbsp. of butter in a 12" ovenproof skillet over high heat. Add dumplings; cook, stirring, until lightly browned, 6–8 minutes. Meanwhile, heat broiler; put rack 5" from heating element. Sprinkle dumplings with cheese; broil until melted, about 2 minutes.