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Spätzle (German Style Egg
Noodles)
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Directions
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Stir flour, eggs, salt,
and 1/2 cup of water.
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Beat until batter is
smooth and no longer adheres to the spoon.
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Add water as needed.
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The spaetzle dough can be
firm enough to be rolled and cut into slivers or soft enough to be
forced through a sieve, colander or spaetzle-maker with large holes.
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Bring a pot of salted
water to a boil.
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If you have a Spätzle
press, press the dough through the press and into the boiling water.
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If you do not have a
press, place dough on cutting board and roll out.
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Cut dough into tiny
noodles.
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Add noodles to boiling
water.
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They cook quickly and are
done when they float back to the surface.
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As the noodles finish
cooking, remove them with a slotted spoon.
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You can sauté' the
noodles in a Tbsp. of butter before serving.
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Other suggestions: Serve
with a brown gravy or beef stock.
Note: If you don't want to use the egg yolks, use the egg whites and
add some yellow food coloring for a nice color.
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