Serve these German noodles in place of potatoes with roasts or ragouts. The simplest way to shape them is by pushing the batter through a metal spaetzle press (it resembles a potato ricer and can be bought at specialty kitchen shops) or through a fine colander.
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- 1TO MIX IN A FOOD PROCESSOR: Place 1 cup plus 2 tablespoons flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix. Add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
- 2TO HAND MIX: Mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
- 3Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water. Cook the spaetzle uncovered for 8 minutes, stirring occasionally. With a slotted spoon, lift the spaetzle to a large bowl of ice water and let stand until nearly ready to serve—but no longer than an hour or two.
- 4Drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large sauté pan over moderately low heat, stirring now and then. Serve at once. Serves 4.
- 5Jean Anderson Cooks.
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Nutritional Facts for German Homemade Egg Spaetzle
Serving Size: 1 (85 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 262.5
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 8.2 g
- Cholesterol 86.5 mg
- Sodium 321.6 mg
- Total Carbohydrate 27.9 g
- Dietary Fiber 0.9 g
- Sugars 0.2 g
- Protein 6.0 g
The following items or measurements are not included: