Spaetzle
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ¼ | teaspoon | Salt |
| 1 | dash | Nutmeg |
| 2 | Eggs, slightly beaten | |
| ½ | To 3/4 c milk | |
| 8 | cups | Water |
| ¼ | teaspoon | Salt |
Directions
SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Pillsbury Also, care to swap spaetzle recipes? Here's mine, from Pillsbury.
They're delicious with chicken paprikash or in a minestrone-style soup.
SPAETZLE
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ¼ tsp salt and nutmeg. By hand, beat eggs into flour mixture. Gradually adding milk, stirring constantly until mixture forms a smooth, soft, moist dough. If dough is too thick, add additional milk 1 T at a time. Dough should easily flow through holes in a colander when pressed with a spoon.
In large pot, bring water and remaining salt to a boil. Press spaetzle dough, a small amount at a time, through colander with large holes (not slits), or drop by ¼ tspful, into the boiling water. After water returns to a boil, cook uncovered for 5-7 minutes or until tender, stirring occasionally. Remove with a slotted spoon; drain.
Repeat with the remaining dough. Use in soups, stews, tossed in with veggies, or as a buttered side dish. Makes 2-½ cups. Can be made a