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Printed From: Foods of the World Forum
Category: Europe
Forum Name: Germany
Forum Discription: From the Alsatian influence in the west to the hearty eastern border, Germany has tradition and variety.
Printed Date: 21 June 2021 at 07:58

Topic: Spätzle
Posted By: TasunkaWitko
Subject: Spätzle
Date Posted: 08 May 2019 at 14:01
Tiny Dumplings

From Time/Life's Foods of the World - The Cooking of Germany, 1969:

To make about 4 cups:

4 eggs
1 cup milk
1 cup fine dry bread crumbs (optional)
1/4 pound (1 stick) butter (optional)
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg

In a large mixing bowl, combine the flour, 1/2 teaspoon of the salt and the nutmeg. Break up the eggs with a fork and beat them into the flour mixture. Pour in the milk in a thin stream, stirring constantly with a large spoon, and continue to stir until the dough is smooth.

Bring 2 quarts of water and the remaining 1/2 teaspoon of salt to a boil in a heavy 4- to 5-quart saucepan. Set a large colander, preferably one with large holes, over the saucepan and with a spoon press the dough a few tablespoons at a time through the colander directly into the boiling water. Stir the Spätzle gently to prevent them from sticking to each other, then boil briskly for 5 to 8 minutes, or until they are tender. Taste to make sure. Drain the Spätzle thoroughly in a sieve or colander.

When Spätzle are served as a separate dish with roasted meats, such as - Sauerbraten , they are traditionally presented sprinkled with toasted bread crumbs. To toast the crumbs, melt 1/4 pound of butter in a heavy 6- to 8-inch skillet over moderate heat. When the foam almost subsides, drop in 1 cup of bread crumbs and cook, stirring constantly, until the crumbs are golden brown.

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