Spaetzle II

Recipe by Anne Edgell
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READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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