 |
Spätzle
(Shpetz-leh), or
Löffelknödel (Leff’l-k’nay-d’l)
– Dumplings
by
Beth Tolfree, 14 Nov 2011
Comment:
My recipe for Spaetzle gives
nutmeg as an optional ingredient. These Spaetzle are
delicious and tender. Serve in soup or goulash or
buttered just a side dish. |
-
3 cups flour
-
¼ teaspoon nutmeg (optional,
or use less)
-
3 whole eggs, beaten until
frothy
-
1 cup milk
-
Salt
Batches of the dough go into a
spaetzle-maker over a pot of
boiling. salted water. Slide
the basket back and forth
forcing the dough into the
boiling water. When the dough
floats to the top, the spaetzle
are done.
OR, you can use a spoon to grab
bits of dough dropping those
into the boiling water until
done (this is a more tedious
process).
I do like to use at least ⅛
teaspoon nutmeg in my Spaetzle.
[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr,
14 Nov 2011]
|
| |
|
