Whole Wheat Spaetzle with Mushroom sauce

I tried the original version of Spaetzle when I visited Europe and it was one of the famous German dishes. Since my hubby did not get the chance to taste it, I thought I should recreate a healthier version for him. Spaetzle is a homemade pasta which does not need any special equipment to prepare it.I made the speatzle with whole wheat instead of all purpose flour and made the sauce with low fat milk and flour instead of cream, and to my surprise he loved it and hoping to make this often though its a long process but worth the effort.

Spaetzle:

Ingredients

• 1 cup Whole wheat
• 1 teaspoon salt
• 2 eggs
• ¼ cup low fat milk
• ¼ teaspoon nutmeg
• ½ teaspoon ground pepper
• 2 teaspoons olive oil

Directions

1. In a large bowl, combine the flour, salt, pepper, and nutmeg.
2. Whisk the eggs and milk together in another mixing bowl.
3. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick.
4. Let the dough rest for 10 to 15 minutes.
5. Bring 3 quarts water to boil in a large pot and reduce the heat to a simmer.
6. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
7. Do this in batches so you don’t overcrowd the pot.
8. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking
9. Drain the spaetzle in a colander and give it a quick rinse with cool water.
10. Allow water to drain out for sometime .
11. In pan, add some olive oil and allow the cooked spaetzle to saute until they turn light brown.
12. Remove from the pan to a serving platter .

Mushroom sauce

Ingredients

• 2 teaspoons olive oil
• 1 pound mushroom diced
• 2 cloves garlic
• ¼ tsp dried thyme
• ½ teaspoon salt
• ½ teaspoon chilli flakes
• 2 teaspoon flour
• 1 cup milk

Directions

1. Set the skillet over medium heat and add a little olive oil .
2. Add the chili flakes,thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes
3. Sprinkle the flour over the mushroom and saute for another min or two.
4. Add the milk and stir well.
5. Reduce the mixture until the sauce is nice and thick, about 3 minutes.
6. Pour the sauce over the sauteed spaetzle, season with salt and its ready to serve.

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