CRUMB COATED SPAETZLE (GERMAN NOODLE)
My friends and family have tried this recipe and love it!
Provided by Beth Goike
Categories Other Side Dishes
Time 40m
Number Of Ingredients 6
Steps:
- 1. In bowl combine flour and salt stir in eggs and milk until smooth. Fill a soup kettle three-fourths full with water; bring to boil. With rubber spatula press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender. Combine bread crumbs and butter with slotted spoon transfer spaetzle to large bowl add crumb mixture and toss to coat.
SPAETZLE IN BROWN BUTTER
Provided by Ian Algerø
Categories Dairy Egg Pasta Side Vegetarian Quick & Easy Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
- Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook § cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.
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