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German Spaetzle
Spaetzle (SPETZ-LAY) is a traditional, and very popular German noodle. It's excellent to use in place of egg noodles. In Bavaria, where my family comes from, we serve this with a generous healping of Austrian Goulash or as a side dish with Schnitzel (breaded cutlets). Please click on my URL link to see how I make this on my blog, "A Feast for the Eyes". Ingredients
- 3 eggs, beaten and frothy
- 3 cups flour, sifted
- 1/4 teaspoon salt
- 1 cup milk
- For the pan of cooked spaetzle:
- 1 stick unsalted butter
- chopped fresh parsley
Directions
- Sift the flour and add the salt into a separate bowl.
- In a mixer, beat the eggs until fluffy (about 3 minutes).
- Add the flour and milk, alternately until thoroughly combined; do not overmix.
- Allow the dough to rest for at least an hour; this can be refrigerated.
- Bring a pot of salted water to a boil.
- Using a spaetzle maker*, fill the well with the dough and slide it back and forth over the boiling water.
- Stir to keep them from sticking together. When they are done, spaetzle with float to the top.
- Drain and cook in unsalted butter, garnished with finely chopped fresh parsley.
- *If you don't have a Spaetzle Maker, you can pour the dough into a colander with large holes and press through with a spatula.
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Reviews
I learn to cook Spaetzle inn Germany, we use regular grater to make it. Just run dough down large openings makes a great size.
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%20is%20a%20traditional,%20and%20very%20popular%20German%20noodle.%20%20It's%20excellent%20to%20use%20in%20place%20of%20egg%20noodles.%20In%20Bavaria,%20where%20my%20family%20comes%20from,%20we%20serve%20this%20with%20a%20generous%20healping%20of%20Austrian%20Goulash%20or%20as%20a%20side%20dish%20with%20Schnitzel%20(breaded%20cutlets).%20%20Please%20click%20on%20my%20URL%20link%20to%20see%20how%20I%20make%20this%20on%20my%20blog,%20%22A%20Feast%20for%20the%20Eyes%22.){kind=small}
