"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Spatzle Recipe

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This recipe for Spatzle, by , is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 c. flour (plain)
1 tsp. salt
1/ 4 tsp nutmeg
4 eggs
1 c. water

Directions:
Directions:
Mix and beat until the dough sort of begins to make bubbles. Have a large pot of salted boiling water, this must boil continually. Put about a cup of the batter on a wet board and as it rolls toward the edge, cut off with a knife or scraper into thin strips and let them drop into the water. Dip your knife or scraper into the water so the batter will not stick. When they come to the top remove with a skimming ladle. Drain and serve on a warm platter, garnish with lots of butter fried bread crumbs or spatzle's are good served with any meat dish and gravy.

There are spatzIe makers on the market, a grinder type gadget.

Number Of Servings:
Number Of Servings:
6-7
Personal Notes:
Personal Notes:
Spatzle is one of German's oldest dishes, it dates back to the early 13th century; when a book depicts a knight holding a board and scraper, the two items needed for making the noodle from scratch. Once you learn just how to flick your wrist and tilt the board so the dough slowly moves to the edge; you can almost beat out a rhythm as the scraper flicks the edge of the board cutting off the interesting shaped noodles. Spatzle translated is " little sparrows."

 

 

 

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