Sunday, July 1, 2012

Spätzle


Spätzle

Serves 4 to 5 people.


3 ½ cup (1 lb) flour
6-8 eggs, depending on size
Water, a little bit as needed


The dough should be the consistency of thick syrup, almost like pancake dough.  Beat dough until it forms blisters.


Instructions for noodle grater:


Prepare dough.  Boil a pot of water, add salt.  Dip grater into cold water.  Fill grater to about ½ inch from the top.  Place grater on top of boiling water.  With slight pressure, move grater and let spätzle drop into the water.  Fill grater again.  Let the spätzle cook up one to two times.  Take out with a slotted spoon and put in a bowl of warm water to rinse, or, put on a sieve and rinse.  Make sure the spätzle are not crowded in the boiling water, they might lump together.

Clean grater by putting in cold water.  Brush thoughly and air dry.  (Do not put in dishwasher.)



Note:  This recipe was written out in Mom’s own handwriting and given to Bobbi Heiser.




No comments:

Post a Comment