Spaetzli or spaetzle (egg noodles)
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Spaetzli or spaetzle (egg noodles)
  Noodles    Swiss    German    Eggs  
Last updated 6/12/2012 1:23:53 AM. Recipe ID 57187. Report a problem with this recipe.
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      Title: Spaetzli or spaetzle  (egg noodles)
 Categories: Swiss, Breads, German
      Yield: 4 Servings
 
      3 c  Flour; Unbleached
      1 ts Salt
    1/4 ts Nutmeg (optional)
      4    Eggs; Large, Beaten
    1/2 c  (or more) Water
    1/4 c  Butter
 
  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
  water into middle of flour mixture, beat with a wooden spoon. Add
  enough water to make the dough slightly sticky, yet keeping it
  elastic and stiff. Using a spaetzle machine or a colander with medium
  holes, press the noodles into a large pot full of boiling salted
  water. Cook noodles in the water about 5 minutes or until they rise
  to the surface. Lift noodles out and drain on paper towels.  Brown
  noodles in melted butter over low heat, and serve with a main dish.
  Or, don't bother browning them, and serve in/with soup, or with stew.
  
  (Another method for shaping the noodles is to spread the mixture on a
  wooden board and cut off little pieces, dropping them in the boiling
  water and fishing them out quickly when they're done.)
  
  (Be prepared to write off your first few attempts at spaetzle, by the
  way.) They are very labor-intensive, and a little miscalculation with
  the time in the hot water can ruin them.
 




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Recipe ID 57187 (Apr 03, 2005)

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