It is important to me to warm you up by offering you good, rich and comforting dishes. This dish of homemade spätzles should fulfill the contract since they are served with a very generous Munster cheese sauce.
It is an Alsatian-inspired dish, really very simple to make and delicious.
It is sometimes quite difficult to start making fresh pasta, because we know that it is a relatively long exercise. Spätzles are the solution. They are very pleasant to make and very fast. I have been equipped for a long time with a perforated board which is very practical. Simply mix the ingredients, then pass the spätzle batter through the holes over a pot of boiling water. It’s not more complicated than that and the result is delicious every time.
To stay in Alsace, I served them with a Munster and Riesling sauce.
400g T55 flour
230 to 250 g of water
1 tsp salt
2 liters of chicken broth
1 tbsp oil
In a large bowl, put the flour and salt. In the middle, break the eggs then mix by adding the water gradually. The dough obtained must be flexible enough to pass easily through the holes of the board, without being liquid. The amount of water needed may vary slightly depending on the flour used.
Mixing can also be done in a robot.
Bring the salted broth to a boil.
Pour a ladle of batter onto the perforated board and drop it into the water using the horn.
As soon as the spätzles rise to the surface, they are cooked.
Remove them with a ladle, pass them under cold water and reserve them in a salad bowl with a little oil so that they don’t stick.
Do the same for the rest of the dough.
Munster and Riesling sauce:
200 g munster
Fry the finely chopped onion in a little oil.
When it is melting, add the wine and the cheese cut into cubes.
Reduce heat and simmer for 5 minutes, stirring occasionally, until cheese is melted.
Fry the spätzles in a little butter until lightly browned.
Pour the sauce over and serve immediately, with a little chopped parsley.