German Spaetzle Recipe
Spaetzle (SPETZ-LAY) is a traditional, and very popular German noodle. It's excellent to use in place of egg noodles. In Bavaria, where my family comes from, we serve this with a generous healping of Austrian Goulash or as a side dish with Schnitzel (breaded cutlets). Please click on my URL link to see how I make this on my blog, "A Feast for the Eyes".
- 3 eggs, beaten and frothy
- 3 cups flour, sifted
- 1/4 teaspoon salt
- 1 cup milk
- For the pan of cooked spaetzle:
- 1 stick unsalted butter
- chopped fresh parsley
- Sift the flour and add the salt into a separate bowl.
- In a mixer, beat the eggs until fluffy (about 3 minutes).
- Add the flour and milk, alternately until thoroughly combined; do not overmix.
- Allow the dough to rest for at least an hour; this can be refrigerated.
- Bring a pot of salted water to a boil.
- Using a spaetzle maker*, fill the well with the dough and slide it back and forth over the boiling water.
- Stir to keep them from sticking together. When they are done, spaetzle with float to the top.
- Drain and cook in unsalted butter, garnished with finely chopped fresh parsley.
- *If you don't have a Spaetzle Maker, you can pour the dough into a colander with large holes and press through with a spatula.
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|Amount Per Serving||%DV|
|Serving Size 144g|
|Recipe makes 6 servings|
|Calories from Fat 171||41%|
|Total Fat 19.4g||24%|
|Saturated Fat 11.22g||45%|
|Trans Fat 0.0g|
|Total Carbs 49.72g||13%|
|Dietary Fiber 1.7g||6%|