Spaetzles

3/1/2013 7:55:57 AM




(If you want the taste of homemade noodles, but don’t have time to do the work, this is for you. Spaetzles are considered German dumplings.)

Ingredients
2 cups all-purpose flour
4 eggs, lightly beaten
1/3 cup milk
1/2 teaspoon salt
2 quarts water
2 teaspoons salt
1 tablespoon butter

Directions
1. In a large bowl, stir the flour, eggs, milk and the pinch of salt until smooth (the dough needs to be sticky).
2. In a large saucepan, bring water and salt to a boil.
3. Pour half of the dough into a colander/strainer coated with no-stick cooking spray (the larger the holes, the better)
4. Place or hold over the boiling water.
5. With a wooden spoon, press dough until small pieces drop into the boiling water.
6. Repeat with the other half of the dough.
7. Cook for 2-5 minutes or until needles are tender and float.
8. Remove with a slotted spoon and toss with butter.

Yield: 6-8 servings

Variation: After spaetzles are removed from the water, pour out the water and add 1 stick of butter. Melt on medium heat. Add 3/4 cups dried bread crumbs. Brown the bread crumbs slightly. Add the spaetzles and cook for a few minutes on medium heat until slightly brown.

Serving Suggestions: These are a great accompaniment to chicken. Serve with butter, gravy, herb butter and/or sprinkle with parsley or other herbs.

Recipe from Taste of Home magazine and photo from Lois Linke, wife of Karl Linke, NFBF district director of member services for the southeast.

NEBRASKA FARM BUREAU
5225 South 16th Street, Lincoln, NE 68512
P.O. Box 80299, Lincoln, NE 68501-0299
Telephone
: (800) 742-4016 or (402) 421-4400
Fax
: (402) 421-4439