"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spaetzle Recipe

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This recipe for Spaetzle, by , is from The Gifford/Gneiting/Jaros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth "Mom" Gneiting
Added: Wednesday, January 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
1/2 tsp salt
2 eggs
2/3 c water

Directions:
Directions:
Mix together water and eggs, add to dry ingredients. Beat dough until smooth and shiny. The dough should be the consistency of thick sour cream. It may be necessary to add more liquid or flour to get the right consistency. Drop a tsp of batter into boiling water to make sure dumplings will be firm. If it falls apart keep adding flour until dough remains firm during cooking.
Then place in a spaetzle maker or colander and allow to drip through into boiling water. Stir water gently, when spaetzle rise to the surface they are cooked. Drain and serve at once.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
They are good cooked in a chicken broth and served with gravy. Remember when "Mom" Gneiting made htses putting the dough on a cutting board and cutting the dough into the pot of boiling water.When her son Chuch and his family (6 children) came to dinner this was a LOT of noodles. A spaetzle machine made it much easier.

 

 

 

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