Spaetzle
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2
cups
White All-Purpose Wheat Flour
1/2
tsp
Salt
2
beaten
Eggs
3/4
cup
Whole Milk
Servings:
4
- Combine all ingredients and mix on low until thoroughly blended.
- Once blended, increase speed to medium high and mix until dough becomes sticky and pulls away from mixer blade.
- Fill a large stock pot 1/2 full with water and bring to boil on med-high. Use a spaetzle grater or a flat collinder that has 1/2 inch holes. Place on top of pot, drop 1 cup of batter onto grater or collinder and push openings into boiling water.
- Allow batch to boil for 5 minutes, then remove and drain. Place batch in separate bowl and cover.
- Repeat process until all batter has been cooked.
- Add butter and salt to cooked spaetzle to taste.
Dough needs to be fairly gummy and thick. After boiling first batch, test a few spaetzle. They should be thick and chewy. If they are thin or watery tasting, add 1-2 Tbsp of flour to thicken batch. Can also add a tsp of parsely flakes and 1/4 cup or parmesan.
submitted by Virginia Tavenner
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