Colander Spaetzle
Serves 6 | 20 minutes active time | 25 minutes total time
Don't worry if the batter for this traditional German staple seems a bit thin—it should be more liquidy than a normal dough.
- 1 cup ricotta cheese, Greek yogurt, or buttermilk
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon grated nutmeg
- 2 1/2 cups all-purpose flour
- Boil a large pot of salted water.
- Meanwhile, in a large bowl, combine all the ingredients except the flour. Blend well, then slowly stir in the flour until the mixture becomes a stiff batter.
- Place a colander with large holes over the pot and, with a rubber spatula, press small amounts of the batter through the holes directly into the water.
- As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.
TIP: Three 3-ounce jars of just about any pureed vegetables on the baby-food shelf can be swapped in for the ricotta. (We like mashed sweet potato.)
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