Spaetzle (German Egg Dumplings)
By Yankee Magazine|Dec 05 2007|
While a teenager, Bruce enjoyed watching his grandmother cook, and to this day prepares many dishes, such as these dumpling-like noodles, exactly the way he remembers her making them.
Yield
Serves 4.
Ingredients
2 eggs
1-1/2 cups flour
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon baking powder (optional)
grated nutmeg to taste
white pepper to taste
Instructions
Beat all ingredients together to make a batter. Bring several quarts of salted water to a boil in a large kettle. Tilt the bowl of batter over the boiling water and cut the batter with a knife as it slowly flows out. The dumplings will be irregular in shape. Other methods also work: pipe the batter into boiling water through a pastry bag, push the batter through a colander, or drop it by spoonfuls. The spaetzle cook quickly and are done when they float. An entire batch can be cooked at once. When all the spaetzle are cooked, drain them and toss with melted butter. Serve hot.
