"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

BUTTERED SPAEZLE Recipe

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This recipe for BUTTERED SPAEZLE, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lester Sprague
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 2/3 c. all-purpose flour
3/4 t. salt
1/4 t. baking powder
3/4 c. -fat milk
2 lg. eggs
2 qts. water
2 T. butter, divided

Directions:
Directions:
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, salt, and baking powder. Combine milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.
Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 2 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 2 cups cooked spaetzle; cook 2 minutes or until lightly browned, stirring frequently. Repeat with remaining butter and cooked spaetzle.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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