Spatzle Calories 6 Servings
Ingredients :
35 min
345 Kcal
How to do :
• 4 cups all-purpose flour (you can also use whole wheat flour)
1. Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl
• 1/2 teaspoon salt
and whisk them. Make a well in the center of the flour
• 1/4 teaspoon freshly grated nutmeg (optional)
mixture and pour the eggs in it. Add the milk. Attach
• 4 large eggs
a dough hook to the stand mixer and “knead” the
• 1 1/4 cup milk or water (milk produces a richer Spatzle
dough for 16-20 minutes, or until bubbles appear. After
add more flour if the dough is too runny, add more
15 minutes or less of beating, use a wooden spoon to
milk or water if it’s too stiff)
scoop and pull the dough. If bubbles/holes appear, the dough is done.
Notes :
2. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spatzle maker of your
Traditionally Spatzle batter is quite thick because it was
choice, press the noodles into the simmering water
cut into noodles using the board & knife method. Even
and cook for about 2-3 minutes. Use a slotted spoon to
if using a Spatzle press or other method, thicker batter
transfer the noodles to a colander, and then dump the
yields a better consistency. If you’re using the Spatzle
noodles in a large bowl of ice water. Drain the noodles
press yes, it will require some muscle strength - you
again and toss with a little vegetable oil or melted butter.
don’t want the batter to be so runny that it squishes right through with ease. That said, if you’re straining way too hard to press the batter through, go ahead and add
3. They can be stored in the fridge for at least a couple of days and then heated to serve.
a bit more liquid to thin it out. 4. To heat, melt some butter in a large skillet and toss the Spatzle in it to heat through. 5. Serving recommendation: Serve with Daring Gourmet Hunter’s Pork Chops (see website for recipe). 8
Delicious
German Foods
