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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!). Ingredients:
750 g flour |
3 eggs |
salt |
1/2 liter water |
Directions:
1. Mix flour, eggs, and a little salt with water into a paste. Do not beat!
2. Drop bit by bit into boiling salted water (the more the better).
3. Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
4. Cook for 1-2 minutes then strain (and rinse, optional).
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