Spaetzle
By Yankee Magazine|Sep 18 2007|
These thick noodles are not difficult to make, but you may need help with a step: one person to hold the colander while the other presses the dough through the holes.
Ingredients
2 cups flour
3 eggs, beaten
1/2 to 3/4 cup milk
Salt and pepper to taste
Instructions
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 QA 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.
