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Spätzle
Spätzle are German noodle dumplings. This recipe leaves out the hard part. You will need a spätzle board or a substitute like a colander or steamer with fairly large holes. The steamer that came with my soup kettle has the advantage of fitting nicely on top of the pot. I suppose a pasta mill would also work, but then you get regular flat egg noodles and spätzle should be short, roundish and irregular.
Beat eggs well, add salt, flour and water with milk mixed, stirring to a stiff smooth batter. Bring salt water to a boil. Jill here: Put the dough into the steamer or colander, set it over the boiling water and press the dough through the holes into the water. Alternatively, rub the dough through the largest holes of a grater. At first the dumplings will sink. When they float to the top, they are done. Remove them with a slotted spoon. Spätzle should be chewy. Serve as a side dish with butter and ground pepper or add them to a stew or goulash. |
Helene's Spätzle Recipe |