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Spaetzel

By

German Noodles - serve with Sauerbraten or Hungarian Goulash

This recipe is from Tyler Florence: Food 911 - Food Network

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Rate this recipe 4.6/5 (7 Votes)
Spaetzel 0 Picture

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/4 cup milk
  • 3 tablespoons unsalted butter
  • 2 tablespoons minced fresh chives

Details

Servings 6

Preparation

Step 1

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

NOTES:
Comment from a Food Network Reader:
I make spaetzle quite a bit. I knew I was in trouble when I saw the egg to flour ratio. It should be one cup of flour to one egg. (Hey, my great grandmother was German. I know these things! This recipe is awful. I should have trusted my memory.

Here's what you do:
For 2 cups of flour stir in 1 tsp of salt then 2 beaten eggs mixed with 3/4 cup of milk. NO BUTTER for goodness sakes! You can add a pinch of nutmeg. If you want to add herbs okay but realize that herbs would not be authentic in a day to day recipe for spaetzle. Ditto for the butter. I use a spaetzle maker but you can use the colander method. It works just fine. Just make sure the water is at a rolling boil before you put the spaetzle batter through.

If you buy a spaetzle maker do not get one that has plastic. Try to get one that is 100% stainless steel.


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