Recipe by Matriarch
European style soft pasta type blobs with swiss cheese melted into it. Doesn't sound to good but it is definitely comfort food. You need a spatzle grater through which you "grate" the raw dough into the boiling water. This is how it is formed into large pea sized lumps. Although not the "correct way" I use skim milk and 1/2 whole wheat flour and it is still dissappears quickly from the table.
Top Review by Ginger Rose
Spaetzle are just a pure reminder of Germany for us! This recipe tasted great - the problem was that they rose to the surface before the 10 minutes were over and they were a bit undercooked. We just put the dish in the oven for a bit : they finished cooking and the cheesed grilled a bit! Mmmmh...
- 16 ounces swiss cheese, grated
- 6 cups flour
- 2 teaspoons salt
- 6 eggs, large
- 2 cups milk
- 4 tablespoons butter, melted
- 3 tablespoons maggi seasoning (to taste)
Directions See How It's Made
- Put a large pot of water on to boil.
- Grate swiss cheese.
- Mix flour and salt.
- Mix eggs and milk.
- Stir liquid into dry ingredients.
- It will make a dough, moister than bread dough, almost but not quite as soft as muffin dough.Use extra milk if it is too stiff. If the dough is too soft the spatzle will turn out mushy.
- Fill spatzle grater with dough and "grate" it directly into the boiling water.
- Cook about 10 minutes at a gentle boil, stirring occasionally.
- The spatzle rise to the top when ready.
- Drain well.
- I use 2 corningware dishes with lids (2.5 quart or 2.3 litre).
- Alternate layers of spatzle, cheese and a dribble of melted butter. Mix or leave in layers.
- Let stand covered for 5 minutes to melt cheese.
- Best served with Maggi (similar to soy sauce)sprinkled on top for extra flavour.
- This freezes well and can be warmed up in the microwave or oven.