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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Buttered-spaetzle brings back fond memories of big German dinners. A great comfort food and super-easy to make. Ingredients:
2 cups all-purpose flour |
2 teaspoons salt |
1 teaspoon ground pepper |
1/2 teaspoon ground nutmeg |
1/8 teaspoon ground caraway seed |
4 large eggs |
1/2 cup milk |
Directions:
1. In a large bowl, combine the flour, salt, pepper, caraway seed and nutmeg.
2. In another mixing bowl, whisk the eggs and milk together.
3. Make a well in the center of the dry ingredients and add the wet ingredients to the dry ones.
4. Combine well until smooth. This will be somewhere between a dough and a batter, and it will be quite thick. Let it rest for 10 to 15 minutes.
5. Bring a large pot of water to a boil.
6. To form the spaetzle, press the batter through your handy-dandy spaetzle press into the water, one batch at a time, cooking for about 5 minutes, until the spaetzle is all puffy and have floated to the top of the pot. stirring gently to prevent sticking.
7. If you don't have a spaetzle press, you can use a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
8. Scoop out the spaetzle with a slotted spoon and set in a bowl to rest.
9. You can serve it like that, with a pat of butter mixed in or saute them in melted butter until slightly browned.
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