Spaetzle/Spätzle

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Spaetzle/Spätzle
Spaetzle is especially popular in the Black Forest region of Germany. It is usually served in place of potatoes or noodles with a roast as part of a filling dinner.

Ingredients

        1¾ c. all-purpose flour

        1 tsp. salt

        2 eggs, beaten

        ½ to æ c. warm water

        2 ¾ tbsp. butter

Instructions

Step 1:
Sift flour and ½ tsp. salt together into a medium bowl. Make a hollow in the center of flour and eggs and ¼ c. warm water Slowly stir the flour into the liquid.

Step 2:
Stir in remaining water, little by little, until mixture has the consistency of cookie dough. Beat vigorously with wooden spoon until small bubbles form.

Step 3:
Fill a large saucepan half full of water and add ½ tsp. salt. Bring to a boil. Scoop up small pieces of dough with a wet teaspoon and drop into water. Cook only enough spaetzle at a time to fill the pan without touching.

Step 4:
Boil, uncovered, for 6 to 8 minutes, or until tender. Remove from water with slotted spoon.

Step 5:
When all of spaetzle is done, rinse with cold water and drain well.

Step 6:
Just before serving, place spaetzle in medium saucepan with the butter. Cook, stirring constantly, over low heat until butter is melted.

Food: Spaetzle/Spätzle

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