Tuesday, January 7, 2020

Spaetzle (German-style noodle dumplings)


Spaetzle Maker (internet)
Developed Spring 2018 from a traditional recipe.
2 eggs
2/3 c milk
½ t salt
¼ t ground nutmeg
2 c flour
¼ c butter or schmaltz
beef gravy (optional)
In a large bowl, beat the eggs well. Stir in the milk, salt, and nutmeg. Half-cup at a time, stir in the flour with a spoon, until all is incorporated.  Let stand 30 minutes to hydrate the flour and permit gluten formation. Bring 4 quarts of salted water to a rapid boil in a six-quart saucepan.  Fill the basket of spaetzle maker with the dough, and position over boiling water.  Pressing down on the dough mass, slide the basket back and forth over the grate until the water boiling slows.  Boil a few minutes until the spaetzlen rise and are firm. Lift out with a mesh strainer to a skillet of hot melted butter or rendered fat.  Fry until crusted on bottom, and top with gravy. Serves six.

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