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Spätzle 1
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Serves/Makes:4 or more

  • 2-1/4 cups (525 ml) flour
  • 1 tsp (5 ml) salt
  • 1 egg, well beaten
  • 1/4 cup (60 ml) to 3/4 cup (175 ml) water
  • Spatzle are prepared in many different shapes: there is the round button-shaped variety where the dough is stirred through the holes of a Spatzle sieve, or the oblong, Swabian kind, where the Spatzle are cut with a scraping motion from a board, or are made with the help of Spatzle slicer or press.
  • Spatzle are made the following way:
  • Sift flour and salt into a bowl.
  • Add egg and mix.
  • Add water gradually until batter is stiff but smooth.
  • Press dough flat on a plate or floured board.
  • With a sharp knife, scrape small pieces of dough off and drop into boiling salted water.
  • There should be only one layer of Spatzle at a time in cooking water.
  • Boil gently 5 to 8 minutes, or until you try a few and find them done.
  • Remove from water with perforated spoon and drain.
  • Spatzle may be served in pea, lentil or tomato soups, or as a side dish with meat or game.
  • In the latter case, hot melted butter is usually poured over them just before serving.
  • They may also be saut ed in butter until bright golden color.
  • Toasted breadcrumbs or grated parmesan cheese may also be sprinkled over them.

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