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Spaetzle
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Ingredients: |
Around 3 lbs unbleached flour
1 dozen eggs
Around a half bottle selzer water - depending on consistency when beating dough
Around a handful Salt - (to taste)
Instructions:
Begin mixing eggs and salt into flour. Then mix/beat selzer water, small amounts at a time, into the mixture until the dough begins blister.
Allow the dough to sit for a half an hour, then beat again.
Bring a pot of salted water to a boil. Then squeeze one press full of the dough through a spaetzle press, into the water. Allow to cook until about 30 seconds after the bulk of the spaetzle begins to float. Then fish them out. If the are not going to be eaten immediately, put them in cold water for a minute before straining and refrigerating. Repeat one press full of spaetzle at a time.
When the refrigerated spaetzle are going to be eaten, they can be boiled again, OR they can be heated/slightly browned in a skillet with a little butter. (I personally prefer the flavor of the lightly browned spaetzle)
Enjoy!
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