Prep 20 mins
Cook 30 mins
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.
- 236.59 ml all-purpose flour
- 29.58 ml all-purpose flour
- 0.59 ml nutmeg
- 2.46 ml salt
- 1 egg
- 88.74 ml milk
- 44.37 ml unsalted butter, Melted
- 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.
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!