Spaetzle

Name: Spaetzle
Total time: 3 h
Ingredients: 3 cups All Purpose Flour; 4 Whole Eggs; 1/2 cup Milk; 2 tablespoons Whole Grain Mustard; Salt

Servings: 6

moderate

2+ hr

Light and fluffy, these pillow-shaped dumplings are best served when bathed in sauce.

Ingredients

Spaetzle

Directions

Whisk together the eggs, mustard and milk. Season well with salt. Add the flour and bring together to form a sticky batter.
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.
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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