Spatzle (Shpeh-ts Leh) Recipe

From Dorothy McNett's Recipe Book.

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Photo of Spatzle (Shpeh-ts Leh) recipe

Spatzle (Shpeh-ts Leh)

From Dorothy McNett's recipes at www.dorothymcnett.com. If you don't have a spatzle maker, use a colander or a large slotted spoon. Recipe can easily be cut in half if this is too much for you!

3 cups all-purpose unbleached flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground nutmeg, if desired
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, 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. Sometimes, I put a pinch of baking powder in with the flour to also make them lighter and more airy. 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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