SPAETZLEN OR SPATZEN
Spaetzle, or Spatzen, are small, soft egg noodles that are a comforting and satisfying dish. This recipe offers a traditional method for making these delicious dumplings, which are then tossed in browned butter and breadcrumbs for a rich, nutty flavor. Serve this classic German dish as a side or a light main course.
Ingredients
- 2 cups All-purpose flour
- 2 count Large eggs
- 1/4 teaspoon Salt
- 1/2 cup Water or milk (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter
- 1/4 cup Bread crumbs
- 2 count Eggs (Quantity estimated (not specified in original recipe))
Instructions
- 1Sift the flour into a large bowl. Make a well in the center. Crack the eggs into the well. Add the salt. Gradually add water or milk, mixing with a fork until a smooth, stiff dough forms. The dough should be thick but still pourable.
- 2Bring a large pot of salted water to a boil. Using a spaetzle maker, a perforated colander, or a knife, drop the dough into the boiling water, a little at a time. Cook until the spaetzle float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 3Melt the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and toasted, about 1 minute.
- 4Add the cooked spaetzle to the skillet with the browned butter and breadcrumbs. Toss to coat. Alternatively, you can scramble a few eggs in the skillet with the spaetzle. Serve hot.