 |
SPATZLI (EGG NOODLES)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Flour -- Unbleached
1 t Salt
1/4 ts Nutmeg (optional)
4 Eggs -- Large, Beaten
1/2 c (or more) Water
1/4 c Butter
Sift flour, salt and nutmeg together in a bowl. Pour
eggs and 1/4 cup water into middle of flour mixture,
beat with a wooden spoon. Add enough water to make
the dough slightly sticky, yet keeping it elastic and
stiff. Using a spaetzle machine or a colander with
medium holes, press the noodles into a large pot full
of boiling salted water. Cook noodles in the water
about 5 minutes or until they rise to the surface.
Lift noodles out and drain on paper towels. Brown
noodles in melted butter over low heat, and serve with
a main dish. Or, don't bother browning them, and
serve in/with soup, or with stew.
(Another method for shaping the noodles is to spread
the mixture on a wooden board and cut off little
pieces, dropping them in the boiling water and fishing
them out quickly when they're done.)
(Be prepared to write off your first few attempts at
spaetzle, by the way.
They are very labor-intensive, and a little
miscalculation with the time in the hot water can ruin
them. One joke I heard about them while in
Switzerland: Man in restaurant to chef -- "These
spaetzli are terrible!" Chef: "How dare you! I've
been making them since before you were born!" Man:
"Yes, but did you have to leave them in the water that
long?!")
- - - - - - - - - - - - - - - - - -
|
