I added garlic and cheese to this and it was still blah. Maybe if served with some stroganoff or something with gravy, it’d be better.
- 4 large eggs
- 3/4 cup plus 2 tablespoons low-fat milk
- 1 1/2 tablespoons whole-grain mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups all-purpose flour
- 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
- Whisk eggs, milk, mustard, salt and pepper in a medium bowl. Add flour and stir with a wooden spoon until smooth; it will be thick.
- Bring a large saucepan of water to a bare simmer. Fill a large bowl with ice water and set it near the stove. Pour the batter into a squeeze bottle with a 1/4-inch hole in the tip or into a pastry bag fitted with a 1/4-inch tip. (You can also use a colander with 1/8- to 1/4-inch holes or a spaetzle maker.)
- If using a squeeze bottle or pastry bag, hold it directly over the surface of the simmering water and squeeze about one-fourth of the batter in short, 1/2-inch-long “squirts” into the water. If using a colander or spaetzle maker, pour about one-fourth of the batter into it and press through the holes with a rubber spatula.
- Stir to release the spaetzle from the bottom of the pan and cook until they float to the surface, 1 to 2 minutes. Using a slotted spoon, transfer them to the ice water to stop them from overcooking. Repeat with the remaining batter in three more batches. Once all the spaetzle has been cooked, drain well, transfer to a bowl and toss with 1 teaspoon oil.
- When ready to serve, heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the spaetzle and cook, stirring gently, until lightly browned, about 12 minutes.