Prep 20 mins
Cook 15 mins
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)
- 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.
So many spaetzle recipes do not have the nutmeg, but it's the nutmeg that turns good spaetzle into great spaetzle!
This was tasty and easy to make and made a great accompaniment to veal schnitzel. Served it with sauteed red capsicums and put a dash of hungarian paprika over the spaetzle
Great flavour. The recipe was very easy, but I found the cooking very time consuming. The colander needs to have very large holes, otherwise... Next time I'll try a potato ricer.