Hungry for more comfort food?! Enjoy this from chef Russell Klein of Brasserie Zentral.
Makes 8 generous servings
1 egg yolk
1¾ c. milk
1 lb. all-purpose flour
Prep Day: Combine wet ingredients in large mixing bowl and add flour, stirring until no lumps remain. Let rest for 30 minutes in refrigerator. Over pot of salted, boiling water, pass dough through spaetzle maker (available online and at kitchen supply stores). Once spaetzle pieces float to the top of the water, skim off and shock in ice water. Once chilled, remove spaetzle from water and toss with oil.
Serve Day: Store refrigerated in an air-tight container until ready to re-heat and serve. Reheat in sauté pan with a little butter and herbs of your choosing.