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home > recipes > pasta > spaetzle
1 cup flour, all-purpose 1/2 teaspoon salt 1 egg, large, lightly beaten 1/3 cup water salt & pepper, to taste lemon zest melted butter We start by heating a big pot of water. We then sift the flour into a large bowl. We then add the salt and mix. In a small bowl, we put the water and egg and slowly mix those into the flour with a wooden spoon. We want the batter to be free of lumps and quite elastic. We do not have a spaetzle-maker, so we use a colander. When the water is boiling, we add some salt. Then we use a spoon and push some of the batter through the colander and into the boiling water. We use about a third of the batter. We cook for about 3-5 minutes until floating and tender. We use a slotted spoon to remove the cooked spaetzle and place in a serving bowl with some melted butter. We continue with another third of the batter until all the spaetzle is cooked. We add salt and pepper to taste and finish with some lemon zest.

Spaetzle


average rating = 4 stars(4.00001 comment available)
SUBMITTED BY
list all recipes for PASTA (159)
list all German recipes (77)
list all recipes by RCOEN (260)


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keyword: spaetzle
ethnicity: german
recipes for pasta
recipes by rcoen
Email Address:
(posted February 3, 2005)

1 cup
flour, all-purpose
1/2 teaspoon
salt
1
egg, large, lightly beaten
1/3 cup water
salt & pepper, to taste
lemon zest
melted
butter

We start by heating a
big pot of water. We then sift the flour into a large bowl. We then add the salt and mix. In a small bowl, we put the water and egg and slowly mix those into the flour with a wooden spoon. We want the batter to be free of lumps and quite elastic.

We do not have a
spaetzle-maker, so we use a colander. When the water is boiling, we add some salt. Then we use a spoon and push some of the batter through the colander and into the boiling water. We use about a third of the batter. We cook for about 3-5 minutes until floating and tender. We use a slotted spoon to remove the cooked spaetzle and place in a serving bowl with some melted butter. We continue with another third of the batter until all the spaetzle is cooked. We add salt and pepper to taste and finish with some lemon zest.


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from Yardley, PA, United States wrote:5  0

This is a clear, well-written recipe. I used wheat flour instead of a. p. and it turned out very well. You may need to use significantly more water to get the consistency you need. I used a spaetzle-maker and working in small batches is very important... you're working with the dough over boiling water. So, you're basically steaming the dough as you manage it through the holes, however the dough needs to be rather watery and elastic. Very good recipe!
4 starsJanuary 22, 2006


 
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