Source:

Theresa C.

Serves/Makes:unknown

Ingredients

• 2 eggs, beaten
• 1/2 cup (125 ml) milk
• 2 Tbsp (30 ml). water
• 1/2 tsp (2 ml). salt
• 1/2 tsp (2 ml). baking powder
• 1 pinch of nutmeg
• 2 quarts (1900 ml) boiling water
• 5 Tbsp (70 ml). butter
• 1/2 cup (125 ml) toasted bread crunbs

Preparation

• Beat the eggs and add milk and water.
• Stir in the flour, salt, baking powder and nutmeg; mix well.
• Bring the water to a boil and add 2 tsp (10 ml) salt.
• The spaetzle should be light, so check batter by dropping 1/2 tsp (2 ml) into boiling water.
• Cook 6 to 8 minutes and check the noodle, if it is not light, add a couple more tbsp water to the batter.
• Force the dough through Spaetzle maker or use a plastic bag for forming noodles.
• Put all the dough into a heavy self sealing plastic food bag and cut one corner off.
• Make the cut fairly small so that you can press the dough abouth the size of a pencil.
• Cut off 1 inch pieces and quickly put into the boiling water.
• Boil 6 to 8 minutes, remove and drain.
• Heat a large frying pan and melt butter.
• Lightly brown the spaetzle in the butter.
• Top with bread crumbs and serve.

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