German Spaetzle Recipes

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Steps:

• Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
• Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
• Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.

Steps:

• Mix eggs, flour, and milk. Add seasonings to taste. (Batter will be pretty thick.).
• Bring a large pot of salted water to boil.
• Using a spaetzle maker or colander (or anything that has holes in it), push batter through the holes into boiling water.
• Spaetzle is ready when it floats. Remove with a slotted spoon to drain the water out.
• Add butter to a saucepan and melt over medium-high heat.
• Add spaetzle and saute. (Add onions and garlic for extra flavor.).
• Serve and enjoy!