Spaetzle II
"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) "
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
directions
- 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.
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Reviews
-
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. -
Wonderful and really easy! I sauteed the finished spaetzle in some butter and got rave reviews! -
This is exactly the way my Oma has made this for me for years. It is wonderful. Thanks ckw
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