Jalapeno Spaetzle

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 5 jalapeno chiles
• 1 cup water
• 4 cups unbleached all-purpose flour
• 12 eggs
• salt
• nutmeg
• pepper
• 2 tablespoons unsalted butter

Recipe

• 1 place the jalapenos and the water in a small saucepan and bring to a boil over med heat. 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. force the puree though a sieve and set aside.
• 2 place the flour and 6 of the eggs in a mixer bowl and beat to combine well. 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.
• 3 bring a large amount of salted water to a b oil. using a potato ricer or a grater placed over the pot, drop the spaetzle into the water. boil for 2 min, then remove with a slotted spoon and place in ice water to cool. drain, pat dry on paper towels, and sautee in the butter to warm before serving.
• 4 note: the spaetzle can be made a few hours in advance. they will reheat in the butter.