Recipe: Spatzle Recipes (5)

These should get you started.

Have Fun,

Joe

SPATZLE
3 c. all-purpose flour
1/4 tsp. ground nutmeg
1 c. milk
1 tsp. salt
4 eggs, beaten
1 stick butter (optional)
1 c. fine bread crumbs (optional)
In bowl, combine flour, 1/2 teaspoon salt, and nutmeg. Add beaten eggs to mixture. Pour milk in slowly in a thin stream, stirring constantly until dough is smooth. In a large heavy saucepan, bring 2 quarts of water to a boil, adding rest of salt. Set a large colander, preferably one with large holes, over saucepan. With spoon press dough, a few tablespoons at a time, through colander into boiling water. Stir Spatzle gently to prevent them sticking to each other, and boil brisk for 6-8 minutes, until tender. Drain thoroughly in sieve. Before serving, melt butter in skillet, adding bread crumbs, cooking until crumbs are golden brown. Sprinkle toasted crumbs on dumplings.

SPATZLE
2 c. sifted flour
2 eggs + 2 egg yolks
2/3 c. milk
1 1/2 tsp. salt
Dash each pepper & nutmeg
1 tsp. minced parsley
Sift together flour, salt, pepper and nutmeg; set aside. Mix together eggs and milk; gradually add flour mixture, stirring until smooth. (Batter should be very thick.) Spoon batter into boiling water in half teaspoons, dipping spoon into water each time. (Cook only as many spatzle at one time as will float uncrowded one layer deep in water.) After spatzle rise to surface, boil gently 5 to 8 minutes or until soft when pressed against side of pan with spoon. Remove from water with slotted spoon, draining few seconds before placing in warm bowl. Toss lightly with 1/4 cup melted margarine or butter. (Or brown 1/2 cup fresh bread cubes in 1/4 cup margarine and pour over spatzle.) Top with parsley.

SPATZLE
1 egg
1/2 c. milk
1 1/2 c. flour
1/4 tsp. salt
Chicken broth or salted water
Beat egg well, add milk, flour, and salt. Drop by 1/2 teaspoons into chicken broth or salted water. Cook 10 to 12 minutes. Strain. Take 1/2 stick of butter, cut into chunks and put in frying pan. Cut up 1 small onion and brown in the butter. Pour this over Spatzel and add salt to taste

SPATZLE
2 c. flour
3 eggs
1 c. water
2 tsp. salt
Mix flour, eggs, water and half of salt until batter homogeneous (add more water if needed to achieve the needed fluidity). Bring 3 quarts of water and half of salt to a boil. Use the ricer to squeeze the batter into strands. When the spatzle rises to the top of the water, remove them and rinse in cold water. Finally, fry in butter or margarine or cook with melted butter and bread crumbs. Also good with string beans.

GERMAN SPATZLE
2 eggs, beaten
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. water
Combine all ingredients in a mixing bowl. Beat well. Put dough on a plate and cut off small slivers of dough into pot of boiling water with salt. Cook for about 15 minutes, remove with slotted spoon and keep warm until all the dough has been used. Drain, then brown bread crumbs in butter and pour over the Spatzle. This dish can be used as a side dish instead of potatoes.