Recipe(tried): Spaetzle

Spaetzel or spatzle (a with an umlaut) is a central European dish, nut just Polish. It is a type of noodle that is boiled then fried in butter, typically with bread crumbs.

(See my Pennsylvania Dutch cookbooks. Lew Matt)

2 servings

1 cup all purpose flour
1/2 tsp baking powder
1/8 tsp nutmeg
1 egg, beaten, keep it cold
sufficient cold water to make a stiff dough

Mix all the dry ingredients and refrigerate to cool.

Add cold beaten egg and sufficient cold water to make a stiff dough. Allow to rest in the refrigerator for 20 minutes.

Bring a large pot of water to boil.

Roll out the dough about 1/4 inch thick and slice with a knife into 1/4 inch wide by 1/2 inch long noodles. Drop in boiling water and cook uncovered until the noodles rise to the surface. Skim them off with a slotted spoon and drop into cold or iced water to stop the cooking. After all the noodles are boiled, they may be frozen for later or stored in the refrigerator for a week.

Saute the noodles in lots of butter until just golden and thoroughly warmed. Reserve the noodles and add bread crumbs to the pan to soak up all the butter. Brown the bread crumbs and recombine with the spaetzle and serve.

Note: you can roll this dough into 1/2-inch diameter balls and cook and serve that way but the slicing is much faster, easier and more uniform.