September 7, 2001
Spaetzle
Spaetzle
| 1 cup milk |
| 2 eggs slightly beaten |
| 2 Tbl butter, melted |
| 2 1/4 cups all-purpose flour |
| 1/2 tsp baking powder |
| 1/2 tsp salt |
| For Serving |
| 3 Tbl butter, melted |
| 1/4 cup chopped fresh parsley |
Instructions
| In large bowl stir together milk, eggs and 2 Tbl butter. Stir in flour, baking powder and salt until well mixed.
Too cook spaetzle, in heavy pot bring 4 quarts water and 2 tsp salt to a full boil. Press spaetzle batter, using rubble spatula through a spaetzle maker , course colander or drop small pieces of batter from a spoon into boiling water. Do this in two batches. Cook over medium high heat until spaetzle float to top (2 to 3 minutes). Remove with slotted spoon; drain well. Place in serving bowl; keep warm. Repeat for next batch. Gently toss spaetzle with 3 Tbl butter and parsley. Yield: 8 servings |
Comments
| 10/17/00 – A half recipe works fine. Be sure to drain thoroughly. You may want to do smaller batches to give enough time to drain and not over cook. My potato ricer came with a spaetzle disk, FWIW |
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