Spaetzle

Spaetzle is a German/Austrian type of fresh pasta. The fresh dough has a consistency that is between bread dough and pancake batter. You can make it in a stand mixer using paddle or mix it by hand in a bowl.

Ingredients:

1 cup all-purpose flour

1/4 cup milk

2 eggs

1/2 teaspoon ground nutmeg

1 pinch freshly ground white pepper

1/2 teaspoon salt

2 tablespoons butter

Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, add milk and mix until smooth.

Press dough/batter through spaetzle maker, or scrape small pieces of the dough off the wood cutting board edge into boiling water. When spaetzle come to surface cook additional 5 minutes. Transfer to bowl with cold water and when cool remove with strainer and drain.

Sauté cooked spaetzle in butter.

Béchamel Sauce

As a mother sauce, Béchamel sauce is used in so many dishes, either on its own or combined with other sauces. It is hard to imagine Lasagna, Cannelloni or Manicotti without this creamy sauce. Just add some grated Gruyere or other melting cheese and you have a Mornay sauce.

Ingredients

5 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. This sauce freezes well.