It was odd to look back through February’s recipes and feel like it had been ages and ages since I’d actually made or ate any of them. Somehow, I feel like the month of February just went on forever, despite the fact that it was actually a few days shorter than most months. Even though there was some major comfort food such as a soup made with chocolate, deviled eggs three ways, gluten-free cornbread, shrimp chowder, mashed cauliflower, crusted potatoes and jam muffins on the blog this month, none of those recipes won the award for my most favorite.
Instead, I chose this Homemade Spaetzle with Dill as my favorite recipe from last month because I had been wanting to make homemade spaetzle for years and was thrilled that I had finally managed to get up off of my flabby butt and do it. Now that I know just how simple it is to make, I have a feeling that it’s going to become a part of our regular weeknight menu, especially when we have guests over for dinner. I’m fairly certain that it’s one of those side dishes that will impress others because they’ll think I spent forever making it when in reality it really only took a few minutes to throw together.
You can find the original recipe for this Homemade Spaetzle with Dill HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
Ingredients:
- Water
- 1 Teaspoon Sea Salt
- 3 Cups All-Purpose Flour
- 1 1/2 Teaspoons Dried Dill Weed
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 3 Eggs
- 1 1/4 Cups Whole Milk
- Extra Virgin Olive Oil
- Unsalted Butter
Directions:
- Fill a large pot two-thirds full with water, place 1-teaspoon of sea salt into the water, and then place the pot over high heat until it comes to a boil.
- In a large bowl, whisk together the flour, dill, kosher salt, and pepper; set aside.
- In a medium bowl, whisk together the eggs and milk until well combined.
- Pour the egg and milk mixture over the flour mixture and then use a silicone spatula to mix the ingredients together for approximately 2 1/2 minutes.
- Spoon some of the dough into a ricer or a spaetzle maker and then press it into the boiling water. You will want to work in small batches so that you do not overcrowd the pot.
- Stir the spaetzle gently around until it begins to float to the top of the pot. When the spaetzle does float to the top of the pot, continue cooking it for 1 minute before placing it into a colander to drain.
- Drizzle a tiny bit of olive oil over the spaetzle and use a silicone spatula to gently stir it until all of the noodles are coated.
- Repeat with the remaining dough. You will want to work in small batches so that you do not overcrowd the pot.
- In two separate batches, lightly brown the spaetzle in a little bit of butter over high heat in a large sauté pan.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
