Spatzle (Shpeh-ts Leh) Recipe

From Dorothy McNett's Recipe Book.

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Spatzle (Shpeh-ts Leh)

From Dorothy McNett's recipes at If you don't have a spatzle maker, use a colander or a large slotted spoon.

3 cups all-purpose unbleached flour
1/8 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
4 large eggs
1 cup milk
8 cups water in stock pot
1/2 teaspoon salt

Optional Serving Suggestion:
1/2 cup butter (or lard)
1 cup fine bread crumbs

In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. Beat eggs and milk together with a whisk or mixer very well, and then add to flour mixture and beat until batter is smooth and light and produces bubbles. This is important, to make them lighter. Bring a large pot of water to a boil, adding salt. When rapidly boiling using a spätzle maker, drop the noodles into the boiling water. Let them come to the surface and cook only a few minutes until done. Remove them with a slotted spoon to a warm bowl, covering it to help keep them warm. Repeat until all are cooked. Serve with sauce from the meat. My mother would cook any leftover spätzle the following day by tossing them into a little flour and then frying them in lard. We called it "Ring Around the Waistline." In Bavaria, we were served the spatzle coated with toasted bread crumbs along with the Sauerbraten and Gravy. In a heavy bottomed 6-8 inch skillet, melt the butter over medium heat. Add the bread crumbs and cook, stirring constantly, until the crumbs are golden brown. Place the cooked spatzle in a serving bowl and sprinkle with the crumbs. Serve with the meat and gravy.

Recipe created 1994-10-19.

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