Spaetzle

Submitted by MGT1103

"This recipe came from a German cookbook that my brother sent to me. You can do all the above before hand, less then 2 hours before you're ready to eat. It is especially good with the Jaeger Schnitzel sauce that can also be found on recipezaar."

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 3-4

ingredients

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1⁄8 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1 egg
• 6 tablespoons milk
• 3 tablespoons unsalted butter, Melted

directions

1. Combine flour, nutmeg, and salt in a bowl and mix well.
2. In another bowl, whisk egg and milk.
3. Make a well in the center of the flour, pour in the egg mixture.
4. Beat with a wooden spoon until elastic feeling
5. Bring some water to a boil, and push batter through a spaetzle maker. You can also just cut the batter into small sized pieces and toss into the boiling water (but it takes a while to cut all those pieces).
6. Boil 6-8 minutes, until they start floating and aren't real doughy.
7. Remove and drain.
8. Before serving, melt butter and toss spaetzle over medium heat for 5 minutes.

Reviews

[Chicagoland Chef du Jour]

VERY good. I have been making spaetzle for years but wanted to tweak it. The nutmeg is a lovely touch. I did have to use more milk to get it to the stage I like best for the spaetzle maker (see photos) . My gramma told me that "once the batter starts to trail after the spoon, you're done." A thicker batter would work well if you are cutting it into the boiling water. Depending on what you are serving with this, you may want to make more. I served a beef & mushroom gravy over it, OH YUM! Thanks a bunch! UPDATE 4/21: made it again tonight by request, YUM!