Thursday, September 23, 2010

Spaetzle (german dumpling noodles)

2 1/2 cups flour (I use half white whole wheat and half all-purpose)
1/4 tsp. salt
2 eggs
1/2 cup milk
1/2 cup water
1/2 cup butter

Beat eggs lightly, add milk and water. Place flour and salt in a bowl and gradually add the egg mixture. It will be pretty gluey and sticky.

Bring 3-4 quarts of salted water to a rolling boil. Squeeze dough through spaetzle maker into the boiling water. Cook til spaetzle floats, about 1 minute, stirring to keep from sticking together. Strain and remove excess water by placing on paper towel.
Toss with melted butter.

I actually just squeeze the spaetzle dough all in there and when its all in I drain it and add butter. And it's just fine. I don't remove it after a minute or stir much or put it on paper towel, so you would need to decide how much you want to fuss.

No comments:

Post a Comment