Recipe

German Homemade Egg Spaetzle Recipe

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Ingredients

Directions

Step #1 TO MIX IN A FOOD PROCESSOR: Place 1 c plus 2 tbsps flour, nutmeg & salt in a work bowl fitted with the metal chopping blade & whirl briskly to mix.
Step #2 Add egg & milk & beat hard (about 3 to 4 one-min churnings of the motor) until batter is elastic & shows bubbles on the surface.
Step #3 TO HAND MIX: Mix dry ingredients in a bowl; mix egg & milk & add all at once; beat hard until batter is bubbly & elastic.
Step #4 Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water.
Step #5 Cook the spaetzle uncovered for 8 mins, stirring every once in awhile.
Step #6 With a slotted spoon, lift the spaetzle to a large bowl of ice water & let this stand until nearly ready to serve—but no longer than an hr or two.
Step #7 Drain the spaetzle well in a colander, then warm 4 to 5 mins in the melted butter In a large-ish sauté pan over moderately low heat, stirring now & then.
Step #8 Serve at once.
Step #9 Serves 4.
Step #10 Jean Anderson Cooks.
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