Späetzle with Mushroom Herb Sauce
Serves 4 to 6.
By Dennis W. Viau; modified from an Internet recipe.
Späetzle is similar to other pastas, but it is made with a soft dough that includes milk. I made this per a request from a fan of my YouTube channel. I had never made späetzle before, but the recipe I used offered a good start. By adding plenty of fresh herbs, the sauce was savory and delicious.
Ingredients:
For the Noodles:
2¼ cups (12 ounces/340g) all-purpose flour
½ teaspoon salt
3 large eggs
¾ cup (177ml) milk
For the Sauce/Gravy:
2 tablespoons butter
2 tablespoons extra virgin olive oil
½ large onion (about 6 ounces/170g); chopped
2 medium shallots; chopped
8 ounces (227g) mushrooms; thinly sliced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 cup (237ml) chicken stock
Generous pinch each of fresh herbs, your choice, finely chopped (parsley, rosemary, sage, basil, etc.)
Directions:
To make the noodles: Combine the flour, salt, eggs, and milk to make a wet dough. Bring water to a boil in a large, heavy pot. Working with 1/3 to ½ of the dough at a time: Over the boiling water, push the dough through a colander or use a potato ricer fitted with a screen with large (1/8 to 3/16 inch (3 to 5mm)) holes, so that strings of dough fall into the water. Cook 2 to 3 minutes. Use a strainer or spider to transfer the noodles to a buttered bowl. The cooked noodles can be dressed with additional butter or olive oil. This step can be done up to 3 hours in advance. Cover and set aside at room temperature until needed.
To make the sauce/gravy: Heat oil and butter in a large skillet. Peel and slice the onion and the shallots. Sauté over medium heat and reduce the heat as the onion starts to color. Cook 15 to 20 minutes until golden in color. Add the sliced mushrooms and sauté another 2 to 3 minutes until tender. Add salt, pepper, nutmeg, and stock. Bring to a boil and add chopped herbs. Reduce heat to medium-low and simmer until the liquid is reduced by half.
Transfer the cooked noodles to the skillet and heat, turning and stirring to coat evenly. Serve hot, garnished with chopped fresh parsley.
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