Spätzle
Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
Description
A type of egg noodle. Possibly germanic in origin.
Ingredients
| 2 | c | flour |
| 1 | t | salt |
| 2 | eggs | |
| 3⁄4 | c | milk |
Notes
Serve with gravy, tomato sauce, smothered in butter, plain...
Instructions
Stir together the flour and salt. Combine eggs and milk; stir into the flour mixture.
Pour into the hobel, strainer, or fancy spätzle press (see the attached images), alternatively you can cut it into strips on a cutting board, and then push into boiling water.
When the noodles are floating, they are ready to be eaten.
| Attachment | Size |
|---|---|
| Spaetzle_Hobel[1].jpg | 485.83 KB |
| Halusky_strainer_without_text[1].jpg | 53.07 KB |
![Spaetzle_Hobel[1].jpg](http://www.seanja.com/sites/default/files/Spaetzle_Hobel[1].jpg){kind=link}
![Halusky_strainer_without_text[1].jpg](http://www.seanja.com/sites/default/files/Halusky_strainer_without_text[1].jpg){kind=link}