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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking Light 2005 Ingredients:
1 2/3 cups all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon baking powder |
3/4 cup 1% low-fat milk |
2 large eggs |
2 quarts water |
2 tablespoons butter, divided |
Directions:
1. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, salt, and baking powder.
2. Combine milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined.
3. Let stand 10 minutes.
4. Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander.
5. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 2 minutes or until done (spaetzle will rise to surface).
6. Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
7. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
8. Add 2 cups cooked spaetzle; cook 2 minutes or until lightly browned, stirring frequently. Repeat with remaining butter and cooked spaetzle.
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