Jalapeno Spaetzle

1. 1

   Place the jalapenos and the water in a small saucepan and bring to a boil over med heat.

2. 2

   Simmer, uncovered, for 10 minute Drain and when cool enough to handle, remove the stems from the chilies and puree them in a blender or a food processor fitted with a steel blade.

3. 3

   Force the puree though a sieve and set aside.

4. 4

   Place the flour and 6 of the eggs in a mixer bowl and beat to combine well.

5. 5

   Add the remaining eggs, 2-4 T of the jalapeno puree, and the seasonings abd beat the mix for 7-10 min, or until enough air is incorporated that air pockets begin to appear.

6. 6

   Bring a large amount of salted water to a b oil.

7. 7

   Using a potato ricer or a grater placed over the pot, drop the spaetzle into the water.

8. 8

   Boil for 2 min, then remove with a slotted spoon and place in ice water to cool.

9. 9

   Drain, pat dry on paper towels, and sautee in the butter to warm before serving.

10. 10

    Note: The spaetzle can be made a few hours in advance.

11. 11

    They will reheat in the butter.

* Per serving · 4 servings · Values may vary.

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