Spaetzle Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour,
1/4 tsp: Salt,
1 dash: Nutmeg,
2: Eggs, slightly beaten
1/2: To 3/4 c milk,
8 cup: Water,
1/4 tsp: 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? Heres mine, from Pillsbury.
Theyre delicious with chicken paprikash or in a minestrone-style
soup.
SPAETZLE
Lightly spoon flour into measuring cup; level off. In large bowl,
combine flour, 1/4 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 1/4 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 2-1/2 cups. Can be made a
Source from luhu.jp
Contributed to the echo by: Debra Heng Originally from: Pillsbury
Also, care to swap spaetzle recipes? Heres mine, from Pillsbury.
Theyre delicious with chicken paprikash or in a minestrone-style
soup.
SPAETZLE
Lightly spoon flour into measuring cup; level off. In large bowl,
combine flour, 1/4 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 1/4 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 2-1/2 cups. Can be made a
Source from luhu.jp
Tags
: breads