HOMEMADE SPAETZLE, an old recipe, from Germany
Nancy J. Patrykus
My son was in the Air Force, stationed in Germany.
Him and his wife had off the base housing.
They rented an apartment on the second floor in a German couples farm home.
I went there for a visit, when there son was born. My first grand child.!
That is where I meet this wonderful landlady that shared many recipes with me.
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- 4 c
- 1/4 tsp
- 1-1/2 tsp
- 1-1/3 c
- 5 large
- 1 Tbsp
- 3 qt
- water...for boiling
- 4-6 Tbsp
- 1/1/2 c
- later=====dry bread crumbs....if desired
Pour the milk in another bowl, add the beaten eggs and beat until blended.
Gradually add the liquid mixture to the dry ingredients, stirring until a soft dough forms.
If using a spaetzle maker,(like I did) or even a large hole colander, press a cup of the dough through the holes with the back of a large spoon over the boiling water.
Cook the spaetzle, stir occasionally, for about 4 minutes.
They will rise to the top of the pot.
Check a couple to be sure they are done.
They are so good...you will probably , test a few more!
Put into another colander over a bowl, and drain.
This will get rid of any water that was transferred with the spaetzle.
Then dump the little dumplings into a large skillet that has 1/2 stick of melted butter.
When all is cooked, you can save in a bowl, covered with plastic wrap, to save in refrigerator..
Then add to a soup, and even use as a base for stew, etc.