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Spätzle 2
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Serves/Makes:4 or more

  • 1 lb (.5 kg). flour
  • 1/2 cup (125 ml) milk
  • 1 cup (225 ml) soda water
  • 4 whole eggs
  • 1 tsp (5 ml) salt
  • butter
  • Sp tzle are prepared in many different shapes: there is the round button-shaped variety where the dough is stirred through the holes of a Sp tzle 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 the flour into a bowl, and add the milk and soda water, mixing well.
  • Add the eggs and salt, mix, and beat the dough with a wooden spoon until small bubbles form.
  • Let the dough rest for 1/2 hour.
  • In the meantime, boil up plenty of salted water in a large pot.
  • Cut or slice the Spatzle in batches into the boiling water, bring each batch briefly to a boil, then lift out with a slotted spoon, drain in a colander and chill under running cold water.
  • Spread the Spatzle on a board to steam off the moisture, then heat them in butter before serving.

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