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