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Credit: James Overbaugh
The National Culinary Review, November 2008
4 whole eggs
2 egg yolks
1 lb. all-purpose flour
1/3 cup Dijon
1/3 cup Pommery mustard
1/8 cup chopped fresh rosemary
Salt and freshly ground white pepper, to taste
Put ingredients in large stainless- steel bowl. Using stiff whisk, work ingredients into smooth batter. Let rest 30 minutes. Prepare boiling salted water with a little oil. Scrape long, thin pieces of spätzle dough into water using bread board and pastry card or spätzle maker. Simmer 4 minutes; remove. Shock in cold water;
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