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Bavarian Spaetzle

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  Eggs 2
  Water 1⁄3 Cup (5.33 tbs)
  All purpose flour/Unbleached flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Freshly grated nutmeg To Taste
  Water 2 Quart
  Salt 2 Teaspoon
  Butter 2 Tablespoon

Beat eggs in a medium bowl.
Add 1/3 cup water, flour, 1/2 teaspoon salt and grated nutmeg.
Beat until thick and smooth.
In a large pot or Dutch oven bring 2 quarts water and remaining 2 teaspoons salt to a boil.
Using a 1/8 teaspoon or 1/4 teaspoon measure, pinch off pieces of dough and drop dough into boiling water.
Cook 1/4 of the dough at a time.
Dumplings will be firm and float when cooked.
Remove with a slotted spoon.
Keep warm while cooking remaining dumplings.
In a small skillet, cook butter over medium heat until dark brown.
Pour over spaetzle; toss and serve immediately.

Recipe Summary

Side Dish

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