Creole Mustard Spaetzle
Recipe GLPRd604e61d4e579c
Tender, pillowy spaetzle noodles infused with bold Creole mustard and a hint of tangy flavor, finished with a light butter gloss. This German-style egg pasta is elevated with Southern spice and makes an elegant vegetarian main course.
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Ingredients
3 large eggs, beaten
½ cup whole milk
½ cup Creole or other grainy mustard
Salt to taste
Freshly ground black pepper to taste
1 cup all-purpose flour
2 tablespoons unsalted butter
Directions
Bring a large pot of salted water to a rolling boil.
In a medium bowl, whisk together the beaten eggs, milk, and Creole mustard until well combined and smooth.
Gently fold the flour into the egg mixture until just combined—the batter should be thick but pourable, resembling thick pancake batter.
Season the batter with salt and freshly ground black pepper to your taste.
Working in batches, transfer the batter to a spaetzle maker or colander with large holes, holding it just above the boiling water. Press the batter through the holes directly into the water to form short noodles.
Once the spaetzle float to the surface (about 1–2 minutes after they are added), let them cook for another minute to ensure they are cooked through.
Using a slotted spoon, transfer the cooked spaetzle to a colander and drain well.
In a large skillet, melt the unsalted butter over medium heat. Add the drained spaetzle and toss gently to coat, heating through for about 1 minute.
Divide the spaetzle among four serving bowls and serve immediately while warm.
