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Spaetzle
Preparation info
- Portions:
15
- Difficulty
Easy
Appears in
Published 2014
Ingredients
| U.S. | Metric | Ingredients |
Method
Procedure
- Beat the eggs in a bowl and add the milk or water, salt, nutmeg, and pepper.
- Add the flour and beat until smooth. You should have a thick batter. If it is too thin, beat in a little more flour.
- Let the batter stand 1 hour before cooking to relax the gluten.
- Set a colander or perforated hotel pan (or a spaetzle machine, if
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I've never made these before. A bit fiddly at first and I wasn't sure how thick the dough should be, but they came out ok and tossed in a bit of butter with some poppy seeds were just the side for a plate of goulash. They are firm and chewy, not anything like the fluffy dumplings of my childhood. I have no point of reference for how they should be, but they looked just like the picture.
Time for a visit to Central Europe!