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Michael Symon's Spaetzle

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Egg Noodle Dumplings
skill level
Moderate
time
Over 120min
servings
6
cost
$
Contributed by :
Spaetzle Recipe: Light and fluffy, these pillow-shaped dumplings are best served when bathed in sauce.
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ingredients
  • 3 cups All Purpose Flour
  • 4 Whole Eggs
  • 1/2 cup Milk
  • 2 tablespoons Whole Grain Mustard
  • Salt
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 Whole Eggs
    2 tablespoons Whole Grain Mustard
    1/2 cup Milk
    Salt
    3 cups All Purpose Flour
    Whisk together the eggs, mustard and milk. Season well with salt. Add the flour and bring together to form a sticky batter.
  • 2
     
    Dampen a small cutting board with water spread the spaetzle batter in a 2 inch wide line down the tray. (It may spread a little bit during the resting process, that’s O.K.) Refrigerate and let rest for two hours.
  • 3
     
    Bring a large pot of salted water to a boil. Hold the cutting board over the pot of boiling water, and with a bench scraper, cut 1/4-inch wide strips from the line of batter in to the boiling water. Cook until the spaetzle floats, then another 30 seconds more. Remove the spaetzle from the water with a slotted spoon. Use as desired.
 
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