Recipe by SuperSpike
A German style noodle or dumpling- great in Turkey soup, or tossed in butter and breadcrumbs.
Top Review by southcitygal
I essentially halved the recipe and it still turned out great! I didn't have a spaetzle maker so I pushed the dough through a small colander and it worked just fine. At the very end, I dropped in some big chunks on accident and I liked the dumplings! I put a pad of butter underneath and poured the hot spaetzle over it. So yum! Thanks!
- 2 large eggs
- 473.18 ml flour
- 4.92 ml salt
- 177.44 ml milk
- 29.58 ml butter (optional)
- 59.14 ml breadcrumbs (optional)
Directions See How It's Made
- In a medium mixing bowl, combine flour and salt.
- Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
- Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
- Drain and serve tossed in bread crumbs (optional).
- For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
- Soup version- extrude spaetzle directly into boiling soup.