Recipe by MGT
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.
Top Review by 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!
- 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 See How It's Made
- Combine flour, nutmeg, and salt in a bowl and mix well.
- In another bowl, whisk egg and milk.
- Make a well in the center of the flour, pour in the egg mixture.
- Beat with a wooden spoon until elastic feeling
- 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).
- Boil 6-8 minutes, until they start floating and aren't real doughy.
- Remove and drain.
- Before serving, melt butter and toss spaetzle over medium heat for 5 minutes.