Spaetzle with Pepper and Crisp Shallots

1. 1

   Bring a large pot of water to a boil and salt it.

2. 2

   Combine the flour, milk, 1/4 cup water, a large pinch of salt, and a teaspoon of pepper in a bowl and beat well.

3. 3

   Strain the batter through a coarse colander or spaetzle maker into the boiling water and cook until the noodles rise to the top, just a couple of minutes.

4. 4

   Drain and plunge into ice water to stop the cooking; drain again.

5. 5

   (You can prepare the noodles a day in advance up to this point; refrigerate, covered, until youre ready to cook.)

6. 6

   Put the oil in a medium skillet and turn the heat to medium-high.

7. 7

   Add the shallots and cook, stirring occasionally, until golden and crisp.

8. 8

   Be carefulonce they start to brown, they brown quickly, and may burn if you dont keep an eye on them.

9. 9

   Remove the shallots with a slotted spoon and drain on paper towels; reserve the oil.

10. 10

    Heat about half the reserved oil in a large skillet over medium-high heat.

11. 11

    Add the spaetzle and salt and pepper to taste and cook, stirring occasionally, until heated through, about 5 minutes.

12. 12

    Stir in the sage and serve, topped with the crisp shallots.

* Per serving · 4 servings · Values may vary.

No additional tips available.