Hungarian Spatzle
Hearty wholewheat spatzle is delicious with a hungarian dish called Rakott Kaposzta (separate posting) and cucumber Salad (also separate posting). I like the pinch of nutmeg. Spatzle is served in lieu of pasta, dumplings, rice or potatoes. You may want to adjust the flour egg ratio, you can tell when you are pushing the spatzle through the colinder. Of course if you have a Spatzle maker all the better but the colinder works. There are many different recipes for Spatzel. Some use white flour, some have no milk and what you serve it with is up to you.
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DIRECTIONS
- Whisk together the flour, milk,eggs, 1tbsp butter, salt& nutmeg if using, Blend until the batter is smooth (use your blender).
- Let the batter rest for 30 minutes.
- Set a colander over a pot of boiling water.
- Put half the batter into the colander and with a wooden spoon push the batter through the colander and into the boiling water.
- The size of the spatzle depends on how fast you push it through the colander.
- Reduce heat, cover and simmer for 8 minutes.
- Transfer the spatzle to a heated bowl, cook remaining half.
- Toss with remaining butter.
- Season, Serve.
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