Spaetzle Ii Recipes

SPAETZLE II

Steps:

• 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.

GERMAN KAESE SPAETZLE FOR 1 OR 2

Steps:

• Combine dry ingredients in small bowl and set aside.
• In a medium-sized bowl, beat egg well.
• Alternate adding dry mixture and milk until batter is smooth.
• Let batter stand 30 minutes.
• Boil a pot of lightly salted water.
• Extrude batter either through a spaetzle maker or course cheese grater.
• Let boil until spaetzle rise to the top. Remove with a slotted spoon and put in strainer or on paper towels to dry.
• Add grated cheese as desired and stir together. Serve immediately.

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

SPAETZLE II

Steps:

• Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.