Spaetzle
"A German style noodle or dumpling- great in Turkey soup, or tossed in butter and breadcrumbs."
photo by CTaylor
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
directions
- In a medium mixing bowl, combine flour and salt.
- Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
- Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
- Drain and serve tossed in bread crumbs (optional).
- For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
- Soup version- extrude spaetzle directly into boiling soup.
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Reviews
-
I essentially halved the recipe and it still turned out great! I didn't have a spaetzle maker so I pushed the dough through a small colander and it worked just fine. At the very end, I dropped in some big chunks on accident and I liked the dumplings! I put a pad of butter underneath and poured the hot spaetzle over it. So yum! Thanks! -
This was very good!! I doubled the recipe and ended up reducing the amount of flour to make it easier to extrude. I also added a dash of nutmeg into the batter and then tossed with parmesan and butter after they had cooked. Since I didn't have a spaetzle maker, I put the batter in a bag with a small hole in it. The kids gobbled this up. Thanks for a great recipe.
RECIPE SUBMITTED BY
SuperSpike
Moses Lake, WA
Welcome to my page!
I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm.
I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes.
Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food.
My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen.
My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper.
I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven!
I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.
