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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

German Spaetzle Recipe

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This recipe for German Spaetzle is from Dan and Dawn's 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:  
4 c. all-purpose flour
2 tsp. salt
8 large eggs
3/4 c.p milk, or water
Directions:
Directions:
In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.

Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.

Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.

Serve the spaetzle immediately or sauté them in butter to crisp them up a little. If you don't serve or sauté them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.

 

 

 

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