Spaetzle/Spätzle
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
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.
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
