On Line Cookbook
Spätzle 2
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Larry

Serves/Makes:4 or more

Ingredients
  • 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
Preparation
  • 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.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.