Hey guys and gals,
I've been gradually introducing modernised versions of very traditional regional dishes to my ever-changing menu, which really seem to go down a storm with the punters.
There's one ancient recipe I've been struggling with, though. Not with actually making it, but making it feasible in a restaurant kitchen. Maybe someone out here has an idea?
It's quite simple, really: We're talking about a local variation on spätzle, although the dough is somewhat different, fairly sticky, i.e. three eggs to 500 g of flour, some milk, some mineral water, salt, nutmeg; a recipe I got from my girlfriend's 83-year-old granny. You then form rough quenelles with a dessert spoon and drop them straight into boiling salted water. They cook within seconds. When they're done they are still quite sticky on the outside, and that's my issue with them. I drop them onto a kitchen towel to drain the water off, then they go straight into a saute pan to be sauteed with butter and/or whatever sauce they are destined to be served with.
Now, spätzle you can easily prep hours ahead of service and keep in a hotel pan, but these noodles are so sticky that they cling to the towel like crazy, so I daren't prep them ahead of time, fearing that they might turn into one big football-sized noodle. So for now, I make them a la minute, but it's a PITA! I have tried drying them off for an hour or so on a towel, but they are difficult to lift off again after a while.
Is it the inherent texture of this type of noodle dough? I could make them more spätzle-like, but that would be missing the point, as I want to feature these noodles as a local, almost extinct specialty.
Thanks for any ideas you might offer!