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Oma Heck's Spaetzle Recipe

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This recipe for Oma Heck's Spaetzle is from The Heck/Wiesener Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour (use 1 cup all purpose and 1 cup semolina flour)
2 eggs
1/2 cup milk
good pinch of salt
Directions:
Directions:
Mix all ingredients. Use a spaetzle maker, sieve or just cut small globs of dough and drop into boiling, salted water. Spaetzle are done when they float to the top but test to make sure. This will just take a couple of minutes. Remove from water and pour some melted butter over to keep from sticking together.
Personal Notes:
Personal Notes:
This original recipe comes from Mary Heck, my Dad's mother who was born in Austria. Ida Heck, Dad's 2nd wife made the suggestion to use half semolina flour. This and goulash were always made for us when we visited our grandparents in Connecticut. I started making Spaetzle and Goulash for Christmas dinner many years ago and continue doing so now.
I hope the tradition will continue.

 

 

 

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