(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.)
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
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.
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.
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.