Moms Spatzles 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:

• Bring 2 qts water to boiling in a 3 or 4 qt saucepan.
• Sift flour& salt.
• Set aside.
• In a bowl combine egg& water.
• Gradually add flour mixture.
• Stir till smooth.
• (batter should be very thick& break from a spoon not pouring in a continuous stream) Spoon batter in to boiling water by 1/2 tsp dipping spoon in water each time.
• Cook 1 layer of noodles at a time,donot over crowd Allow noodles to rise to surface.
• Boil gentley 5-8 minutes or until tender.
• Remove noodles with slotted spoon to a warm bowl.
• Toss noodles with margerine sprinkle with parsley if desired& serve Serves 4-6.

Steps:

• Whisk together the flour, nutmeg, 1/2 teaspoon salt and a few turns of black pepper in a medium bowl. Whisk together the milk and eggs in a separate bowl. Whisk the egg mixture into the dry ingredients and stir to combine. Cover and refrigerate for 30 minutes.
• Bring a large pot of salted water to a boil. Working in batches, press the spatzle dough through a greased spatzle maker or slotted spoon (the slots should be on the larger side, about 1/4- to 1/2-inch), using a rubber spatula, into the boiling water. Cook for 2 to 3 minutes. When the spatzle float to the top, remove with a slotted spoon and transfer to a medium oiled bowl.
• Heat a large skillet over medium heat and add the butter. Heat until the butter melts and begins to brown. Add the spatzle and saute until they begin to brown slightly. Season with salt. Transfer to a plate and serve!

Steps:

• 1. SOUP: Cook potatoes and onions at medium heat in chicken broth (uncovered) until they are tender. In a heavy skillet melt the butter over low heat. Stir in flour and cook until bubbly. Slowly add about half of the milk, stirring constantly. Add this mixture to the hot, cooked potatoes and onion mixture. Use a potato masher to break up potatoes a bit. Add the rest of the milk and the salt and pepper. Cook, uncovered, over medium heat until hot and just bubbly.
• 2. SPAETZLES: Stir together flour and salt. Mix in egg. Mixture should be the consistency of thin mashed potatoes. If necessary add a bit more flour or a little milk to adjust consistency.
• 3. ADDING SPAETZLES TO SOUP: Use a knife to "cutand push" a thin slice of spaetzle dough away from the bowl they are in and into the soup.Repeat until dough is used up. Speatzles should be approximately 1 inch long and 1/8-1/4 inch wide. A little larger is OK. Simmer soup until spaetzles are cooked.
• 4. FINISHING: If soup is not thick enough, place 1 tablespoon of flour with 1/2 cup cold milk in a shaker and shake until mixed well. Add to the soup, stir frequently, until desired thickness is reached. Adjust seasoning. Garnish with a sprinkle of chopped parsley, if desired.

Steps:

• Beat eggs, milk, flour and salt in a large bowl.
• Can allow mixture to sit until ready to cook.
• Bring a large pot of water to a boil.
• Add salt liberally to boiling water.
• Force dough through large holes of a colander/drainer directly into boiling water.
• Make in batches and do not overload the pot.
• Bring each batch back to a boil.
• Noodles are done when they float.
• Remove with a strainer and keep warm while cooking remainder.
• Toss each batch with a little of the butter.
• Serve with gravy.