Spaetzle II

READY IN: 35mins
Recipe by Anne Edgell

Basic Spaetzle and how to serve while you make the schnitzel. We have a spaetzle press that is similar to a potato ricer with a little larger holes. My mother-in-law would put dough on a smooth rim plate and tip the plate till it started to slide off and cut off the dough in slivers with a butter knife into the boiling water. When they float they are done and can be skimmed off and put in a bowl. Melt the margarine in a pan and stir in breadcrumbs, pour mixture over spaetzle. (posted by John Reynolds)

Top Review by Grill_Meister

So many spaetzle recipes do not have the nutmeg, but it's the nutmeg that turns good spaetzle into great spaetzle!

Ingredients Nutrition

Directions

  1. Sift flour into large bowl, make a depression in the center, and into it break the eggs.
  2. Add salt, pepper and nutmeg, and 1 cup water, or enough to make a medium batter.
  3. Beat the batter only until it is smooth.
  4. Pour the batter into a colander with large holes and let the Spaetzle fall directly into a pot of simmering stock.
  5. Stir gently so that they do not stick together.
  6. When the Spaetzle rise to the surface they are sufficiently cooked.
  7. Drain the Spaetzle well, put them in a heated vegetable dish, and pour 1/2 cup melted butter over them.

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