Spaetzle by Annie Copps
If you are on your way home tonight and tired of pasta, I have a new idea for you—spaetzle! Spaetzle is a cross between a dumpling and a noodle and it's a fast weeknight side dish that is fun to make. You can buy a spaetzle makers, but a colander with large holes works just fine.
2 cups flour
3 eggs, beaten
1/2 to 3/4 cup milk
Salt and pepper to taste
Place flour in mixing bowl. Add eggs and mix until blended.
Slowly add milk, mixing constantly, to form a stiff dough. Sprinkle with salt and pepper.
Fill a soup kettle full of water and bring to a boil. Hold colander over kettle (wear heavy, long mitts to avoid burns from steam), pour spaetzle dough into colander, and press through the holes with a rubber spatula, forcing spaetzle into boiling water. When noodles rise to the surface, they are done.
Drain, spoon into a bowl, top with butter, and serve with stew or goulash.
(Courtesy: Yankee Magazine)
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
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