Chestnut spaetzle pasta is a kind of free form egg pasta, very easy and quick to make, with a nutty flavor! It’s delicious on its own or as a side to saucy meat dishes.
These chestnut spaetzle are made with half chestnut flour and half all-purpose flour so they are not gluten free! You can probably play a little bit with this ratio but do not add too much chestnut flour as it is a very dry flour, it does not absorb liquids so well and the result would be a rather dry and bristle pasta.
Spaetzle complement very well meats served creamy sauces but I have read that Germans like to eat them with schnitzel, a pork Milanese cutlet.
They are also delicious simply sauteed with some bacon and a few cherry tomatoes.
Spaetzle are really whipped up in a jiffy by stirring all the ingredients into a large bowl, the batter is rather runny (it's not a dough) and although I like to let my Herbs spaetzle batter rest overnight, this chestnut spaetzle batter is ready to use immediately.
Spaetzle pasta is first cooked into a large volume of boiling water, gathered as soon as it rises to the surface, which happens almost immediately, then it is sauteed in a little bit of olive oil.
To make this quick (no mixer involved), very easy, crunchy and delicious pasta, you will need a spaetzle maker, a kind of sieve with large holes, I saw that you can find various sorts of spaetzle maker on amazon; you can also use a colander and a spoon.
4 1/4 cups (500 g) divided half all-purpose flour and half chestnut flour
1 tsp salt
1 1/2 cups (30 cl) milk
1/2 tsp nutmeg powder or paprika (optional)
Olive or canola oil
Utensils: 1 spaetzle maker
Into a large bowl, add flours, pepper, salt, paprika and/or nutmeg, with a spatula mix well to distribute evenly
Whisk 5 eggs, add to the flour mix together with the milk, stir to distribute
Into a large pot, bring to boil 3 liters of water, add 1tsp salt
Prepare a large pan for the cooked spaetzli, drizzle two tbsp. of olive oil
When the water is boiling, lay the spaetzle maker on top of the pot, pour a ladle of batter on it and sift it through. Then again add another ladle of batter and sift it through
Stir the spaetzle into the boiling water so that they don’t stick together, gather them as soon as they rise to the surface and pour them into the prepared pan, toss to coat them with oil
Repeat the same process until all the batter is cooked
Briefly sauteed the spaetzle on medium/high heat, about 2 to 3 minutes, I like them lightly browned
Add salt and pepper to taste
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