Spatzle

ChesterCopperPot's Note:

German Egg Dumpling. This is a Joy of Cooking recipe that I have used for years. If you have a spatzle press, use it instead of a colander. Try to find whole nutmeg to grate fresh for the noodles. It is amazing, if you like nutmeg.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 pinch freshly grated nutmeg or 1 pinch ground nutmeg
• 2 large eggs
• 1/2 cup milk

Directions:

1. Start about 12 cups lightly salted water to boil in a large saucepan.
2. Combine Flour, Baking Powder, Salt, and Nutmeg in a large mixing bowl.
3. In a separate bowl, beat together the eggs and milk.
4. Add milk mixture to flour mixture and beat with a wooden spoon until a fairly elastic batter forms.
5. When the water is boiling place half of the batter into a large colander with large holes and use the back a a large spoon to press the batter through the holes into the water. The squiggly, irregular-shaped noodles will quickly float to the top of the water. Using a slotted spoon or a spider, remove cooked noodles to a clean bowl. Repeat with remaining batter until all of your batter has been cooked.
6. Drain any excess water off the noodles and toss with a little butter or olive oil to keep from sticking. You can serve them as is or you can melt 3 tablespoons butter in a large heavy skillet and cook them until the edges are golden and crisp.

Reviews

[rdkng]

Been making spatzle for years, this was amazing Thank You